Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (optional)
- 1 teaspoon black peppercorns, freshly ground
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups long-grain rice, rinsed
- 1 (13.5 ounce) can coconut milk
- 1 cup vegetable broth
- 1/4 cup chopped fresh cilantro, for garnish
- Lime wedges, for serving (optional)
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, bell peppers, and jalapeno (if using) to the pot and cook for another 5 minutes, until slightly softened.
- Stir in black pepper, thyme, salt, and cayenne pepper (if using). Cook for 1 minute, until fragrant.
- Add rice to the pot and stir to coat with the oil and spices.
- Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed.
- Remove from heat and let stand for 5 minutes, fluff with a fork. Garnish with fresh cilantro and serve with lime wedges, if desired.
Notes
For a richer flavor, use full-fat coconut milk. You can also add other vegetables such as corn, peas, or carrots. If you don’t have vegetable broth, you can use water. Adjust the amount of pepper to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg