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
How to Make It
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.