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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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