Instant coconut confetti rice
Coconut is a versatile ingredient commonly used in many cuisines around the world. It adds a unique flavor and creaminess to dishes like this coconut confetti rice.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 14.
Ingredients
- 2 cup Basmati rice
- 1 cup Coconut milk
- 1 cup Mixed vegetables (carrots, peas, corn)
- 1 cup Bell peppers (assorted colors)
- 1 medium Onion
- 2 clove Garlic cloves
- 1 teaspoon Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh cilantro (coriander leaves)
- 1 tablespoon Lime juice
Instructions
- Rinse the basmati rice under cold water until the water runs clear.
- In a saucepan, combine the rinsed rice, coconut milk, and 1 cup of water. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
- In a separate pan, heat oil and sauté the onion, garlic, and ginger until fragrant.
- Add the mixed vegetables and bell peppers. Stir-fry for a few minutes.
- Add the turmeric powder, cumin powder, coriander powder, salt, and black pepper. Mix well.
- Add the cooked rice to the pan and stir-fry for a few more minutes until everything is well combined.
- Remove from heat and garnish with fresh cilantro and lime juice.
- Let it rest for 5 minutes before serving.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 48g16%
- Sugars 2g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.