Rice With Coconut
Ingredients
- 1 tablespoon olive oil ⓘ
- 1 onion (1/2 lb.), chopped
- 1 clove garlic, minced ⓘ
- 1 red bell pepper (1/2 lb.), stemmed, seeded, and chopped ⓘ
- 2 cups long-grain white rice ⓘ
- 1/2 teaspoon ground turmeric ⓘ
- 1 can (14 oz.) reduced-fat coconut milk ⓘ
- 1 1/2 cups vegetable or chicken broth ⓘ
- 2 tablespoons shredded fresh or unsweetened shredded dried coconut ⓘ
- Salt and pepper ⓘ
Instructions
- In a 3- to 4-quart nonstick pan over high heat, stir oil and onion often until onion is limp, about 5 minutes. Add garlic and bell pepper; stir until pepper is limp, about 2 1/2 minutes.
- Add rice to pan and stir until grains begin to turn opaque, about 2 minutes. Add turmeric and stir about 30 seconds. Add coconut milk and broth. Bring to a boil, cover, and simmer on low heat until rice is tender to bite, 20 to 25 minutes.
- Spoon the rice into a serving dish and sprinkle with coconut. Add salt and pepper to taste.
Nutrition & Diet Analysis (per serving)
568
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).