Go Back
–+ servings
Island Coconut Pepper Rice

Island Coconut Pepper Rice: A Tropical One-Pan Wonder

Island Coconut Pepper Rice is a vibrant dish bursting with tropical flavors, perfect as a main or side, and ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical, Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice Substitution: Any long-grain rice will work.
  • 1 cup Coconut Milk Substitution: Use full-fat coconut cream for creaminess.
  • 1 cup Water
For the Vegetables
  • 2 tablespoons Coconut Oil Substitution: Vegetable oil can be used.
  • 1 Green Bell Pepper Substitution: Any sweet pepper can work.
  • 1 Red Bell Pepper Substitution: Any variety of bell pepper works.
  • 1 Medium Onion Substitution: Shallots can provide a milder flavor.
  • 2 Garlic Use fresh for best flavor or substitute with garlic powder (1/2 teaspoon).
For Seasoning
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 teaspoon Salt Essential for balancing the dish.
  • 1 teaspoon Turmeric Powder Adds golden hue.
  • to taste Red Pepper Flakes Optional for heat.
For Garnish
  • to taste Fresh Coriander Leaves For garnish.
  • to taste Lime Wedges For a zesty finish.

Equipment

  • Medium saucepan
  • large skillet

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine jasmine rice with coconut milk and water. Bring to a gentle boil, stir occasionally until bubbling. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
  2. In a large skillet, heat coconut oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and fragrant.
  3. Stir in minced garlic, diced green bell pepper, and red bell pepper. Cook for another 5-6 minutes until peppers soften and caramelize.
  4. Add black pepper, salt, turmeric powder, and optional red pepper flakes. Mix thoroughly to coat vegetables with spices.
  5. Once rice is cooked, gently fold it into the skillet with the sautéed vegetables. Heat through on low for 2-3 minutes.
  6. Garnish with fresh coriander leaves and serve warm with lime wedges for a zesty finish.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 7IUVitamin C: 90mgCalcium: 4mgIron: 10mg

Notes

Quality jasmine rice enhances the aroma and texture. Overcooking can lead to mushy rice; watch cooking time closely. For best results when reheating, add a splash of coconut milk or water.

Tried this recipe?

Let us know how it was!