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Island Coconut Pepper Rice

A vibrant, tropical side dish featuring fluffy jasmine rice cooked in rich coconut milk, studded with colorful bell peppers and red onions, and finished with a bold kick of coarse black pepper and fresh lime.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Caribbean, Fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Produce
  • 1/2 cup Red bell pepper thinly sliced
  • 1/4 cup Red onion thinly sliced
  • 2 tbsp Fresh cilantro finely chopped
  • 1 whole Lime cut into wedges for serving
Pantry & Dairy
  • 1 cup Jasmine rice rinsed well
  • 1 cup Full-fat coconut milk canned, stirred well
  • 3/4 cup Water or vegetable broth
  • 1 tbsp Coconut oil or olive oil
  • 1 tsp Coarse black pepper freshly cracked, plus more to taste
  • 1/2 tsp Salt

Equipment

  • Medium Saucepan with tight-fitting lid
  • Fine-mesh strainer

Method
 

  1. Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear. Set aside to drain.
  2. In a medium saucepan with a tight-fitting lid, heat the coconut oil over medium heat. Add the sliced red bell pepper and red onion, sautéing for 3-4 minutes until slightly softened.
  3. Add the rinsed rice to the pot and stir continuously for 1-2 minutes to lightly toast the grains. Stir in the coarse black pepper and salt.
  4. Pour in the coconut milk and water (or broth). Stir well, scraping the bottom of the pot to ensure nothing is sticking.
  5. Bring the liquid to a gentle boil. Immediately reduce the heat to the lowest possible setting, cover with a tight-fitting lid, and simmer undisturbed for 15-18 minutes.
  6. Remove the pot from the heat completely, leaving the lid on. Let the rice rest and steam for 10 minutes.
  7. Remove the lid, fluff the rice gently with a fork, and stir in the fresh cilantro. Serve hot with fresh lime wedges on the side.

Notes

Pro Tip: Place a clean kitchen towel between the pot and the lid during the 10-minute resting phase to absorb excess moisture and ensure fluffy rice.