Sunday Coconut Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 cups of parboiled long grain rice (washed and drained)
  • 2 cups of coconut milk
  • 2 cups of water
  • 1 green bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 1 orange bell pepper (chopped)
  • 1 large red onion
  • 1 bunch of fresh parsley
  • 1 tsp. dried pepper
  • 3 tbsp. canola oil
  • 1 tsp. salt
  • 1tsp. Ms. Dash
  • 2 tsp. thyme
  • 1 tsp. curry
  • 3 large bay leaves
  • ½ cup shredded coconut
Instructions
  1. Place the washed rice in a non-stick pot.
  2. Pour the water, bay leaves, thyme, and coconut milk and set to cook on low-medium heat.
  3. Heat a nonstick pan for 1 minute and add the coconut.
  4. Leave coconut in the pan on low heat for about 5-7 minutes while stirring continuously, or until coconut brown and becomes crispy.
  5. Turn off the coconut heat, and allow the coconuts to cool.
  6. In a separate pan, heat the oil for one minute and add the onions.
  7. Allow the onions to cook for about 5 minutes while stirring, then add the chopped peppers.
  8. Check the rice and this point to ensure that it is cooking evenly. Add about ¼ cup of water (additional) if needed.
  9. Stir pepper/onions mix and cook for about 3 more minutes and then turn off heat.
  10. The rice should have softened a bit now, cook for about 5 more minutes after which rice should be almost done.
  11. Add the peppers, and seasoning to the rice, stir to combine, reduce heat, and add about ¼ cup of water if needed.
  12. Cook with the pot uncovered for about 5 minutes or until rice becomes soft but not mushy.
  13. Turn off heat.
  14. Finish with chopped parsley and leave to cool.
  15. Serve with toasted coconuts.
Recipe by OyaComeChop at https://www.oyacomechop.com/?p=2103