Options

Format:
Include:
PRINT
See more
Rice with Coconut

Rice with Coconut

Sunset JULY 1997

  • 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

Preparation

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.

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
advertisement

Go to Full Version of

Rice with Coconut Recipe

advertisement