Description
Island Coconut Pepper Rice is a vibrant culinary journey that transports your senses to sun-drenched shores. This beloved staple masterfully combines the creamy sweetness of coconut milk with an invigorating kick of fresh peppers, offering a perfect balance of fluffy, tender rice infused with rich coconut and harmoniously contrasted by the bright, zesty warmth of peppers.
Ingredients
Scale
- 2 cups (approx. 400g) long-grain white rice (such as Jasmine or Basmati), rinsed thoroughly until water runs clear
- 1 tablespoon unsalted butter or coconut oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, seeds removed and finely diced
- 1 green bell pepper, seeds removed and finely diced
- 1–2 Scotch Bonnet peppers or Habanero peppers, seeds removed and finely minced (adjust to your spice preference, use gloves!)
- 1 teaspoon fresh ginger, grated
- 1 teaspoon curry powder (mild or hot, depending on preference)
- ½ teaspoon dried thyme
- ¼ teaspoon ground allspice
- Salt to taste (approximately 1½ teaspoons, but always adjust)
- Freshly ground black pepper to taste
- 1 can (13.5 fl oz / 400ml) full-fat coconut milk
- 1½ cups (360ml) vegetable broth or water
- 2 bay leaves
- ¼ cup fresh cilantro, chopped (for garnish and adding during cooking)
- 2 sprigs fresh thyme (optional, for aroma during cooking)
- ¼ cup toasted shredded coconut (for garnish)
- Extra fresh cilantro, chopped (for garnish)
- Lime wedges for serving
- A drizzle of your favorite hot sauce (for those who love extra heat!)
Instructions
- Rinse 2 cups long-grain white rice thoroughly until water runs clear; drain well.
- In a large, heavy-bottomed pot over medium heat, melt 1 tablespoon unsalted butter.
- Add ½ cup finely chopped red onion and sauté for 5-7 minutes until translucent and soft.
- Add 2 cloves finely chopped garlic, 1½ cups chopped mixed bell peppers, 4.5 oz chopped green chiles, and ¼ cup diced jalapeños to the pot. Sauté for 3-4 minutes until bell peppers slightly soften.
- Stir in ½ teaspoon ground allspice and ¼ teaspoon cayenne powder; cook for 1 minute until fragrant.
- Add the rinsed and drained rice to the pot with the aromatics and spices. Stir well to coat every grain, gently toasting for 2-3 minutes until grains look slightly opaque around the edges.
- Pour in 14 oz plain coconut milk and 15 oz drained canned pineapple tidbits. Season with 1½ teaspoons sea salt.
- Bring the mixture to a rolling boil over medium-high heat, then give it one final, gentle stir.
- Immediately reduce heat to the lowest possible setting, cover tightly, and simmer undisturbed for 18-20 minutes.
- After 18-20 minutes, turn off the heat completely but keep the pot covered for an additional 10 minutes (do not lift the lid).
- Remove the lid, gently fluff the rice with a fork, and incorporate ¼ cup roughly chopped fresh cilantro.
- Taste and adjust seasoning as needed before serving warm.
Notes
- This dish pairs well with grilled fish, jerk chicken, roasted pork, or black beans for a vegetarian option.
- Cooked rice can be stored in an airtight container in the refrigerator for up to 3-4 days.
- For extra flavor, try lightly toasting the rice before rinsing.
- Use fresh herbs for enhanced flavor.
- Rinsing the rice until water is clear is key for fluffy grains.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Island Coconut Pepper Rice, Coconut Rice, Caribbean Recipes, Tropical Rice