Ingredients for Coconut Rice Nigerian Style
- 1 cup long-grain rice
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (14.5 ounce) can diced tomatoes, undrained
- Habanero Peppers
- Green Pepper
- Yellow Onion
- 2 tablespoons vegetable oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
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How to Make Coconut Rice Nigerian Style
- Rinse 1 cup of long-grain rice under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and cook for 10-15 minutes, or until tender but still slightly firm.
- While the rice cooks, heat 2 tablespoons of vegetable oil in a large pot or wok over medium heat.
- Add 1 medium onion, finely chopped, and cook for 1 minute, stirring frequently. Add 1/2 teaspoon of black pepper.
- Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, 1-3 habanero peppers, finely minced (start with 1 for less heat, add more to taste), 1 (13.5 ounce) can of full-fat coconut milk, and 1 teaspoon of sea salt. Bring to a simmer, cover, and cook for 7 minutes.
- Add the cooked rice to the pot. Stir gently to combine. Cover and cook for another 7 minutes, or until the rice has absorbed most of the liquid.
- Stir in 1/2 cup of finely chopped green bell peppers. Cover and simmer for 5-7 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork before serving.
- Garnish with extra green peppers and serve hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
264g
Fat
95g
Carbs
37g
