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Tropical Coconut Pepper Rice Recipe

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4.7 from 124 reviews

Tropical Island Coconut Pepper Rice is a vibrant, flavorful twist on traditional rice, combining the creamy richness of coconut milk with colorful bell peppers and aromatic spices. This dish offers a perfect balance of savory and zesty flavors, making it an ideal side or a light main course with a tropical flair.

Ingredients

For the Rice

  • 1 cup Jasmine Rice (can substitute with basmati or long-grain rice)
  • 1 cup Coconut Milk (ensure full-fat for thick texture)
  • 1 cup Water (adjust based on rice variety)

For the Vegetables

  • 2 tablespoons Coconut Oil (can substitute with olive or vegetable oil)
  • 1 medium Onion, finely chopped (yellow or white works)
  • 2 cloves Garlic, minced (fresh garlic is best)
  • 1 medium Green Bell Pepper, diced (can swap for any color)
  • 1 medium Red Bell Pepper, diced (can replace with orange or yellow)

For Seasoning

  • ½ teaspoon Freshly Ground Black Pepper (adjust for more heat if desired)
  • 1 teaspoon Salt (adjust to taste)
  • ½ teaspoon Turmeric Powder (for color and earthy flavor)
  • Optional: Red Pepper Flakes (increase for spiciness)

For Garnishing

  • ¼ cup Fresh Coriander Leaves, chopped (can substitute with parsley)
  • Lime Wedges (for a zesty accent)

Instructions

  1. Cook the Rice: In a medium saucepan, combine 1 cup of jasmine rice, 1 cup of coconut milk, and 1 cup of water. Stir well to ensure even distribution, then bring to a gentle boil over medium heat.
  2. Simmer the Rice: Once boiling, reduce the heat to low and cover to gently simmer for 15-20 minutes until rice is tender and liquid is absorbed.
  3. Sauté Onions: In a skillet, heat 2 tablespoons of coconut oil over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until translucent.
  4. Add Garlic and Peppers: Add 2 minced garlic cloves, 1 diced green bell pepper, and 1 diced red bell pepper. Sauté for 5-6 minutes until peppers are soft.
  5. Season the Vegetables: Season with ½ teaspoon black pepper, 1 teaspoon salt, ½ teaspoon turmeric, and optional red pepper flakes. Stir well and cook for an additional minute.
  6. Combine Rice and Vegetables: Once the rice is cooked, fluff it with a fork and gradually combine it with the sautéed vegetables, mixing gently.
  7. Heat to Marry Flavors: Heat the mixture on low for 2-3 minutes to marry the flavors together.
  8. Garnish and Serve: Remove from heat, sprinkle with chopped fresh coriander leaves, and serve warm with lime wedges.

Notes

  • Use full-fat coconut milk for a richer, creamier rice texture.
  • Adjust the seasoning and red pepper flakes according to your spice preference.
  • Substitute bell peppers with other colorful vegetables like carrots or zucchini if desired.
  • Rinse the rice under cold water before cooking to reduce excess starch and improve fluffiness.
  • This dish pairs well with grilled meats or as a vegetarian main when served with beans or tofu.

Find it online: https://ameliameals.com/tropical-coconut-pepper-rice-recipe/