Rice with Coconut Recipe

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

Step 1

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.

Step 2

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.

Step 3

Spoon the rice into a serving dish and sprinkle with coconut. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories266

% Daily Value *
Total Fat 4.3g6%

Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 35mg2%
Total Carbohydrate 46g17%

Dietary Fiber 1.4g5%
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Rice with Coconut