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–+ servings
Coconut Pepper Rice

Tropical Coconut Pepper Rice: A Wholesome Weeknight Delight

Experience the delightful Tropical Coconut Pepper Rice, a nutritious and colorful dish under 320 calories, perfect for busy weeknights.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup Jasmine Rice or basmati or long-grain rice
  • 1 cup Coconut Milk full-fat for richness
  • 1 cup Water
For the Vegetables
  • 1 tablespoon Coconut Oil or olive/vegetable oil
  • 1 Green Bell Pepper chopped
  • 1 Red Bell Pepper chopped
  • 1 Onion chopped
  • 2 cloves Garlic minced
For Seasoning
  • to taste Freshly Ground Black Pepper
  • to taste Salt
  • 1/2 teaspoon Turmeric Powder adjust according to taste
  • to taste Red Pepper Flakes optional
For Garnish
  • 1/4 cup Fresh Coriander Leaves chopped
  • 1 Lime Wedges for serving

Equipment

  • Medium saucepan
  • large skillet

Method
 

Instructions
  1. In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.
  2. Heat coconut oil in a large skillet over medium heat, add chopped onion, and sauté for 3-4 minutes until translucent.
  3. Add chopped green and red bell peppers to the skillet and sauté for 5-6 minutes until they are tender.
  4. Stir in minced garlic, black pepper, salt, turmeric powder, and red pepper flakes. Cook for 1-2 minutes until fragrant.
  5. Fluff the cooked rice and gently fold it into the vegetable mixture in the skillet.
  6. Cook the combined mixture on low heat for 2-3 minutes to allow flavors to meld.
  7. Garnish with coriander leaves and serve with lime wedges on the side.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 54gProtein: 6gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

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