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–+ servings
Delicious Island Coconut Pepper Rice for a Tropical Twist

Delicious Island Coconut Pepper Rice for a Tropical Twist

A vibrant vegan dish combining creamy coconut with fresh bell peppers, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice Substitute with basmati for a different aromatic profile.
  • 1 can Coconut Milk Regular milk can be used for a non-dairy alternative.
  • 1.5 cups Water Adjust based on desired rice consistency.
For the Vegetables
  • 2 tablespoons Coconut Oil Can substitute with any neutral oil.
  • 1 medium Green Bell Pepper Use any sweet bell pepper if not available.
  • 1 medium Red Bell Pepper Substitute with another green pepper for simplicity.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 2 cloves Garlic Substitute with 1/2 teaspoon garlic powder if fresh is unavailable.
For Seasoning
  • 1 teaspoon Freshly Ground Black Pepper White pepper can be used for a milder flavor.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Turmeric Powder Can replace with saffron for a richer flavor.
  • 0.5 teaspoon Red Pepper Flakes Optional; omit for a milder dish.
For Garnishing
  • 1/4 cup Fresh Coriander Leaves Substitute with parsley if unavailable.
  • 2 wedge Lime Can replace with lemon wedges for a similar effect.

Equipment

  • Medium saucepan
  • large skillet

Method
 

Cooking Instructions
  1. In a medium saucepan, combine jasmine rice, coconut milk, and water. Place over medium heat and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15–20 minutes until tender and liquid is absorbed.
  2. Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and both bell peppers, cooking for another 5–6 minutes until tender.
  3. Sprinkle in black pepper, salt, turmeric, and red pepper flakes if using. Mix well and cook for an additional 1–2 minutes.
  4. Fluff the rice with a fork and gently fold it into the sautéed vegetables, allowing to cook on low heat for an additional 2–3 minutes.
  5. Remove from heat and garnish with coriander leaves. Serve warm with lime wedges.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 54gProtein: 5gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 600mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 50IUVitamin C: 75mgCalcium: 40mgIron: 2mg

Notes

Use high-quality jasmine rice for the best flavor. Adjust water based on desired rice consistency and use fresh vegetables for vibrant flavors.

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