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Tropical Island Coconut Pepper Rice for Quick Weeknight Dinners Recipe

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★★★★★

4.5 from 95 reviews

Tropical Island Coconut Pepper Rice is a vibrant and flavorful dish perfect for quick weeknight dinners. This recipe combines fragrant jasmine rice cooked in creamy coconut milk with colorful bell peppers, onions, and a hint of spices like turmeric and black pepper. Garnished with fresh coriander leaves and served with lime wedges, this one-pot meal offers a delicious tropical twist that is both comforting and nutritious.

Ingredients

Scale

For the Rice

  • 1 cup Jasmine Rice (substitute with basmati or long-grain rice if desired)
  • 1 cup Coconut Milk (use full-fat for richness)
  • 1 cup Water (equal parts with coconut milk)

For the Vegetables

  • 1 tablespoon Coconut Oil (can be substituted with other oils)
  • 1 cup Green Bell Pepper (substitute with yellow or orange bell peppers for added sweetness)
  • 1 cup Red Bell Pepper
  • 1 medium Onion (yellow or sweet onions work best)
  • 2 cloves Garlic (fresh garlic preferred)

For Seasoning

  • 1 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Salt
  • 1 teaspoon Turmeric Powder (adjust according to taste)
  • 1/2 teaspoon Red Pepper Flakes (optional for a spicy kick)

For Garnish

  • 1/4 cup Fresh Coriander Leaves (chopped)
  • 2 pieces Lime Wedges (serve with the dish)

Instructions

  1. Prepare the rice: In a saucepan, combine jasmine rice, coconut milk, and water. Stir well and bring to a gentle boil over medium heat.
  2. Simmer the rice: Reduce the heat to low, cover the pot, and let it simmer for 15–20 minutes until the rice is tender and the liquid is absorbed.
  3. Sauté onions: In a skillet, heat coconut oil over medium heat. Add chopped onion and sauté for about 3–4 minutes until translucent and fragrant.
  4. Add garlic and peppers: Add minced garlic and sliced green and red bell peppers to the skillet. Cook for 5–6 minutes until the vegetables are tender yet retain slight crunch.
  5. Season the vegetables: Stir in freshly ground black pepper, salt, turmeric powder, and optional red pepper flakes. Mix thoroughly to coat the vegetables with the spices.
  6. Combine rice and vegetables: Gently fold the cooked rice into the skillet with the vegetable mixture, taking care not to mash the rice grains.
  7. Heat through: Cook on low heat for an additional 2–3 minutes to meld the flavors together.
  8. Garnish and serve: Remove from heat and garnish with freshly chopped coriander leaves. Serve the rice with lime wedges on the side for squeezing over the dish.

Notes

  • Add a sprinkle of lime zest for a refreshing twist to enhance the citrus flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer preservation.
  • You can substitute coconut oil with olive oil or vegetable oil if preferred.
  • Adjust turmeric and red pepper flakes to control spiciness according to taste.
  • This recipe works well with other rice varieties such as basmati or long-grain rice.

Keywords: coconut rice, bell pepper rice, tropical rice recipe, quick weeknight dinner, jasmine rice coconut milk, vegetarian rice dish, easy rice recipes

Find it online: https://hannahdelgado.com/tropical-island-coconut-pepper-rice-for-quick-weeknight-dinners-recipe/