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Coconut Rice With Vegetables Recipe

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Coconut Rice Foodland
Coconut Rice Foodland from foodland.ca

Description

Coconut rice with vegetables is a delicious and healthy dish that can be enjoyed on its own or as a side dish. This recipe is perfect for those who are looking for a vegan or vegetarian meal option that is full of flavor and nutrients. The dish is made with coconut milk, which gives it a rich and creamy texture, and a variety of vegetables that add both color and crunch.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredient

The ingredients required for this recipe are:
  • 1 cup of long-grain white rice
  • 1 can of coconut milk
  • 1 cup of water
  • 1 tablespoon of coconut oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of ground cumin
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 cup of chopped fresh cilantro

Equipment

The equipment required for this recipe are:
  • A large pot with a lid
  • A sharp knife
  • A cutting board
  • A measuring cup
  • A wooden spoon or spatula

Method

Follow these steps to make Coconut Rice with Vegetables:
  1. Rinse the rice in cold water until the water runs clear, then drain and set aside.
  2. In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 2-3 minutes until the onion is translucent.
  3. Add the minced garlic to the pot and sauté for 1 minute until fragrant.
  4. Add the diced bell peppers to the pot and sauté for 2-3 minutes until the peppers are slightly softened.
  5. Add the rinsed rice to the pot and stir to combine with the vegetables.
  6. Add the coconut milk, water, ground turmeric, ground cumin, salt, and black pepper to the pot and stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
  8. Simmer the rice for 18-20 minutes until the liquid is absorbed and the rice is tender.
  9. Remove the pot from the heat and let it sit, covered, for 5 minutes.
  10. Fluff the rice with a fork and sprinkle the chopped cilantro over the top before serving.

Notes

  • Feel free to customize this recipe by adding your favorite vegetables, such as carrots or broccoli.
  • If you don't have coconut oil, you can use any other type of oil, such as vegetable or olive oil.
  • Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

The nutrition information for one serving of Coconut Rice with Vegetables (based on 4 servings) is:
  • Calories: 379
  • Protein: 6g
  • Carbohydrates: 55g
  • Fat: 16g
  • Saturated Fat: 13g
  • Sodium: 609mg
  • Potassium: 518mg
  • Fiber: 3g
  • Sugar: 4g
  • Vitamin A: 1944IU
  • Vitamin C: 107mg
  • Calcium: 60mg
  • Iron: 4mg

Recipe Tips

  • Make sure to rinse the rice before cooking to remove any excess starch.
  • Stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pot.
  • You can use any color of bell pepper for this recipe, but using both red and yellow peppers adds a nice pop of color.
  • For a spicier version of this recipe, add a diced jalapeño pepper along with the bell peppers.
  • For a heartier meal, add some cooked chickpeas or black beans to the rice mixture.

Enjoy your delicious and healthy Coconut Rice with Vegetables!


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