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–+ servings
Island Coconut Pepper Rice

Tropical Island Coconut Pepper Rice That Dances on Your Palate

Enjoy the delightful Island Coconut Pepper Rice, a creamy, gluten-free, and dairy-free dish that captures the essence of the tropics.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean, Tropical
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Jasmine Rice substitute with basmati rice for different flavor
  • 1 can Coconut Milk light coconut milk can be used for lower-calorie option
  • 1 cup Water consider using vegetable broth for added flavor
For the Vegetables
  • 2 tbsp Coconut Oil can be substituted with olive oil
  • 1 medium Green Bell Pepper red or yellow peppers can be used for extra sweetness
  • 1 medium Red Bell Pepper skip if not available
  • 1 medium Medium Onion shallots can be swapped for milder taste
  • 2 cloves Garlic provides a delicious garlicky kick
For Seasoning
  • 1 tsp Freshly Ground Black Pepper white pepper can be used for milder flavor
  • 1 tsp Salt reduce or omit for low-sodium diets
  • 1 tsp Turmeric Powder substitute with curry powder for different flavor
  • 1/2 tsp Red Pepper Flakes optional for extra heat
For the Garnish
  • 1/4 cup Fresh Coriander Leaves substitute with parsley if unavailable
  • 2 pcs Lime Wedges squeeze over the rice for a zesty finish

Equipment

  • medium saucepan
  • Large skillet

Method
 

Cook Rice
  1. In a medium saucepan, combine jasmine rice, coconut milk, and water over medium heat. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender.
Sauté Vegetables
  1. Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  2. Add minced garlic and sliced green and red bell peppers. Sauté for 5-6 minutes until peppers soften.
  3. Season with black pepper, salt, turmeric, and optional red pepper flakes. Stir to coat the vegetables.
  4. Once rice is cooked, fold it into the vegetable mixture and mix thoroughly.
  5. Cook on low heat for an additional 2-3 minutes, stirring occasionally to meld flavors.
  6. Garnish with coriander leaves and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 54gProtein: 5gFat: 7gSaturated Fat: 6gSodium: 300mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 10IUVitamin C: 80mgCalcium: 2mgIron: 6mg

Notes

Perfect for busy weeknights or impressing guests, this dish is gluten-free and dairy-free.

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