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Transport your taste buds to the tropics with this creamy coconut rice and vegetables! The perfect marriage of fluffy rice, coconut milk, and sautéed veggies creates an exquisite side dish that's bursting with flavor and goodness!
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed jasmine rice, coconut milk, and water in a 1:1 ratio (1 cup rice, 1 cup coconut milk, 1 cup water).
Bring the mixture to a boil over medium heat, then reduce to low heat, cover, and simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, prepare the vegetables. Dice the bell peppers and carrot, chop the onion, and mince the garlic.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic; sauté until fragrant and translucent.
Add the diced bell peppers and carrots to the skillet. Cook until vegetables are tender, about 5-7 minutes.
Stir in the green peas, salt, and black pepper. Cook for another 2-3 minutes, then remove from heat.
Once the rice is done cooking, fluff it with a fork and then gently fold in the sautéed vegetables until well combined.
Serve warm as a side dish, garnished with fresh herbs if desired.
