Description
A flavorful rice dish featuring coconut and pepper, perfect as a side or main meal.
Ingredients
Scale
- 2 cups jasmine rice
- 1 can (14 oz) coconut milk
- 1 cup water
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon black pepper
- 1 teaspoon salt
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, heat vegetable oil over medium heat. Add diced onion and garlic, sauté until translucent.
- Add chopped bell pepper and cook for another 2 minutes.
- Stir in the rinsed rice, black pepper, and salt.
- Pour in the coconut milk and water. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked.
- Fluff the rice with a fork and garnish with fresh cilantro before serving.
Notes
- You can adjust the amount of black pepper to your taste.
- For a spicier version, add chopped chili peppers.
- This dish pairs well with grilled meats or vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Island Coconut Pepper Rice, coconut rice, Caribbean rice dish