Ingredients
Scale
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 tablespoon coconut oil
- 1 green bell pepper
- 1 red bell pepper
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- Fresh coriander leaves for garnish
- Lime wedges for serving
Instructions
- Rinse jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and turmeric powder. Bring to a boil over medium heat.
- In another pan, heat coconut oil over medium heat. Sauté chopped onion and garlic until translucent, then add diced bell peppers and cook until tender-crisp.
- Once the rice has cooked (about 15 minutes), fluff with a fork and gently fold in the sautéed vegetables along with freshly ground black pepper.
- Serve in bowls, garnished with fresh coriander leaves and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg