Rice with Coconut

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

Preparation

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.