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Tropical Coconut Pepper Rice Recipe

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4.4 from 139 reviews

Delicious Island Coconut Pepper Rice is a tropical-flavored dish combining fragrant jasmine rice simmered in creamy coconut milk with sautéed bell peppers, onions, and aromatic spices. This vibrant and savory recipe offers a perfect balance of sweetness, spice, and freshness, garnished with coriander and lime wedges for an invigorating finish.

Ingredients

For the Rice

  • 1 cup jasmine rice – A fragrant base that absorbs the creamy coconut goodness.
  • 1 cup coconut milk – Adds richness and a slight sweetness for enhanced flavor.
  • 1 cup water – Helps achieve the perfect texture while cooking the rice.

For the Sauté

  • 1 tablespoon coconut oil – Infuses a tropical aroma as you sautĂ© the vegetables.
  • 1 green bell pepper – Brings a fresh crunch and vibrant color to the dish.
  • 1 red bell pepper – Adds sweetness and a pop of color, balancing the flavors.
  • 1 medium onion – Enhances the aromatic base for savory depth.
  • 2 cloves garlic – Provides a delicious garlicky kick that complements the rice.

For the Seasoning

  • 1 teaspoon freshly ground black pepper – Adds warmth and a subtle spice to the mix.
  • 1 teaspoon salt – Enhances the dish’s overall flavors.
  • 1 teaspoon turmeric powder – Gives a beautiful golden hue while offering health benefits.
  • ½ teaspoon red pepper flakes (optional) – For those who like an extra kick!

For Garnish and Serving

  • fresh coriander leaves – A bright, herbal note that freshens up each bite.
  • lime wedges – Squeeze over your rice for a refreshingly zesty finish.

Instructions

  1. Prepare the rice: In a medium saucepan, combine jasmine rice, coconut milk, and water. Stir the mixture well and bring it to a gentle boil over medium heat, filling your kitchen with fragrant aromas.
  2. Simmer the rice: Once boiling, reduce heat to low, cover the saucepan, and let the rice simmer for 15 to 20 minutes until tender and most of the liquid is absorbed.
  3. Sauté aromatics: While the rice cooks, heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, approximately 3 to 4 minutes.
  4. Add peppers and garlic: Stir in minced garlic and sliced green and red bell peppers. Cook while stirring occasionally until peppers soften but remain vibrant, about 5 to 6 minutes.
  5. Season the vegetables: Sprinkle black pepper, salt, turmeric powder, and optional red pepper flakes over the sautéed vegetables. Mix thoroughly to evenly coat all the veggies with spices.
  6. Combine rice and vegetables: Gently fold the cooked coconut rice into the skillet with the sautéed vegetables, ensuring the rice absorbs all the rich flavors and spices.
  7. Finish cooking together: Allow the combined mixture to cook on low heat for an additional 2 to 3 minutes, stirring occasionally to blend the flavors perfectly.
  8. Garnish and serve: Remove from heat, garnish with freshly chopped coriander leaves, and serve the rice warm with lime wedges on the side for a refreshing, zesty finish.

Notes

  • Use jasmine rice for the best fragrant flavor and texture.
  • Adjust red pepper flakes to your preferred spice level or omit if sensitive to heat.
  • For a creamier dish, substitute part of the water with extra coconut milk.
  • This dish pairs well with grilled seafood or chicken for a complete tropical meal.
  • Lime wedges brighten the dish and can be omitted if preferred.

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