Rice with Coconut

Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 15%
  • Protein: 4g
  • Fat: 4.3g
  • Saturated fat: 2.4g
  • Carbohydrate: 46g
  • Fiber: 1.4g
  • Sodium: 35mg
  • Cholesterol: 0.0mg


  • 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


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

Only you will be able to view, print, and edit this note.

Add Note

Rice with Coconut Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy