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Rice with Coconut

Yield Makes 6 to 8 servings

Ingredients

  • 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

Nutrition Information

  • calories 266
  • caloriesfromfat 15 %
  • protein 4 g
  • fat 4.3 g
  • satfat 2.4 g
  • carbohydrate 46 g
  • fiber 1.4 g
  • sodium 35 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  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.

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