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Island Coconut Pepper Rice

Tropical Island Coconut Pepper Rice for Quick, Flavorful Meals

Island Coconut Pepper Rice is a vibrant, quick-to-make dish that captures tropical flavors, perfect for vegan and gluten-free diets.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Tropical, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup Jasmine Rice Substitute with basmati or long-grain rice if needed.
  • 1 can Coconut Milk Essential for creamy, tropical flavor.
  • 1 cup Water Helps the rice cook evenly.
For the Vegetables
  • 2 tablespoons Coconut Oil Adds rich, nutty undertones.
  • 1 cup Green Bell Pepper Provides crisp freshness.
  • 1 cup Red Bell Pepper Brings sweetness and color.
  • 1 medium Onion Sauté until translucent.
  • 2 cloves Garlic Fresh minced for aromatic brightness.
For Seasoning
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 teaspoon Salt Use sea salt or kosher salt.
  • 1 teaspoon Turmeric Powder Crucial for tropical vibe.
  • 1 teaspoon Red Pepper Flakes Optional heat; adjust for taste.
For Garnish & Serving
  • 1 cup Cilantro Leaves Omit if not a fan.
  • 2 pieces Lime Wedges Enhances flavor just before serving.

Equipment

  • medium saucepan
  • large skillet
  • Stirring spoon

Method
 

Cooking Instructions
  1. In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a gentle boil over medium heat, stirring occasionally.
  2. Reduce heat to low, cover, and simmer for 15-20 minutes, until the rice absorbs the liquid and becomes tender.
  3. While the rice is cooking, heat coconut oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 3-4 minutes.
  4. Incorporate minced garlic and sliced bell peppers into the skillet; cook until the peppers soften, around 5-6 minutes.
  5. Sprinkle in black pepper, salt, turmeric, and red pepper flakes. Mix well to infuse flavors throughout the vegetables.
  6. Gently fold the cooked rice into the skillet, ensuring it absorbs the vibrant flavors. Warm together for an additional 2-3 minutes.
  7. Serve warm, garnished with chopped cilantro and lime wedges on the side.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 2gSodium: 450mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in airtight containers for 3-4 days; freeze in portioned bags for up to 2 months.

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