Spicy Coconut Rice
This is guaranteed to be a party favorite. Your friends, family, whoever is eating, will not be able to get enough of this Spicy Coconut Rice. I measured the ingredients perfectly so the rice is not too creamy but still lets the coconut milk flavor shine. Be sure to make extra portions, because this dish is going to go fast. It is also very good to store in the refrigerator and have for leftovers, because the flavors continue to absorb and meld together. Enjoy it all week long.
Prep Time
5 mins
Total Time
35 mins
Yield
8 - 12 servings
Nutrition
250 calories
Ingredients
1/2 cup oil
4 cups rice
2 bell peppers
1 onion
2 scotch bonnet or habanero peppers
4 cloves garlic
1 finger (2 inch) ginger
2 cups broth
13oz canned coconut milk
1 teaspoon salt or to taste
1 teaspoon crayfish, optional
Instructions
- In a blender or food processor, pulse the bell peppers, onion, habanero or scotch bonnet pepper, fresh ginger and garlic all together to a chunky texture.
- In a large dutch oven or pot, heat the oil the stir fry the blended mixture for about 5 minutes.
- Then add in the coconut milk and broth to the pot. Increase the heat and bring to a boil. If using dried crayfish, add it in as well.
- Rinse the 4 cups of rice thoroughly and then add into the pot. Lower the heat and cook for about 20 mins.
- Gently stir the rice and check rice for doneness. If needed, cook for 5 more minutes on very low heat.
- Serve with your favorite side dishes. Goes well with plantains, moi moi and any protein dish of choice.