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Island Coconut Pepper Rice: A Tropical Escape on Your Plate

This Island Coconut Pepper Rice is a tropical delight, combining fragrant jasmine rice, coconut milk, and colorful peppers for a quick and easy dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup jasmine rice You can substitute with basmati or long-grain rice if preferred.
  • 1 cup coconut milk Adds rich creaminess and tropical flavor.
  • 1 cup water Hydrates and helps cook the rice.
For the Vegetables
  • 1 tablespoon coconut oil Used for sautéing vegetables.
  • 1 green bell pepper, thinly sliced Adds color and a sweet, crisp texture.
  • 1 red bell pepper, thinly sliced Offers sweetness and vibrant color.
  • 1 medium onion, finely chopped Provides a savory foundation.
  • 2 cloves garlic, minced Infuses aromatic flavor.
For Seasoning
  • 1 teaspoon freshly ground black pepper Adds warmth and depth.
  • 1 teaspoon salt Enhances overall flavor.
  • 1 teaspoon turmeric powder Introduces a warm color and earthy flavor.
  • ½ teaspoon red pepper flakes (optional) Adjust to your heat preference.
For Garnish and Serving
  • Fresh coriander leaves, chopped Adds freshness.
  • Lime wedges Provides a zesty burst.

Equipment

  • Saucepan
  • Skillet

Method
 

Step-by-Step Instructions for Island Coconut Pepper Rice
  1. In a medium saucepan, combine 1 cup of jasmine rice, 1 cup of coconut milk, and 1 cup of water. Stir well and place over medium heat. Bring to a gentle boil, approximately 5 minutes.
  2. Once boiling, reduce heat to low and cover with a snug-fitting lid. Let the rice simmer for 15–20 minutes until the liquid is fully absorbed.
  3. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
  4. Add minced garlic, green and red bell peppers to the skillet. Cook for 5-6 minutes until the peppers are tender.
  5. Sprinkle in black pepper, salt, turmeric, and optional red pepper flakes. Stir well for about 1 minute.
  6. Gently fold the cooked rice into the skillet with the sautéed vegetables, stirring thoroughly.
  7. Continue to cook everything together on low heat for an additional 2-3 minutes.
  8. Remove from heat and garnish with freshly chopped coriander leaves.
  9. Serve warm with lime wedges on the side.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 80mgCalcium: 4mgIron: 6mg

Notes

You can customize the seasoning to suit your taste preferences and consider serving it as a side dish or with proteins like shrimp or tofu.

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