Coconut Rice Nigerian Style
Immerse yourself in the vibrant flavors of West Africa with Coconut Rice Nigerian Style, a dish that masterfully balances creamy coconut milk with aromatic spices and colorful vegetables. This one-pot wonder marries the richness of coconut milk with the zesty punch of ginger, garlic, and Scotch bonnet peppers, creating a medley of bold and comforting tastes. Enhanced with diced carrots, green peas, and a touch of thyme, this coconut rice is as visually appealing as it is delicious. Perfect for pairing with grilled chicken, fried plantains, or enjoyed on its own, this recipe is an effortless way to bring a taste of Nigeria to your dinner table. Simple to prepare in under an hour, it’s the ultimate crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 2 cups Long-grain white rice
- 2 cups Coconut milk
- 1 cup Chicken stock or water
- 2 tablespoons Vegetable oil
- 1 medium (chopped) Onion
- 2 medium (blended or chopped) Fresh tomatoes
- 1 large (chopped) Bell pepper
- 1 small (chopped) Scotch bonnet pepper
- 3 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 1 teaspoon (dried) Thyme
- 2 whole Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 medium (diced) Carrots
- 0.5 cup Green peas
Instructions
Rinse the long-grain white rice under cold water until the water runs clear. Drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.
Add the minced garlic, grated ginger, and thyme. Stir for 1 minute until fragrant.
Add the blended or chopped fresh tomatoes, chopped bell pepper, and scotch bonnet pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.
Pour in the coconut milk and chicken stock (or water). Add the bay leaves, salt, and black pepper. Stir to combine and bring to a gentle boil.
Add the rinsed rice to the pot, stirring to ensure it is evenly distributed with the liquid. Cover the pot with a tight-fitting lid and reduce the heat to low. Let the rice cook for about 15-20 minutes.
While the rice is cooking, dice the carrots and set them aside. After 20 minutes, add the diced carrots and green peas to the rice. Mix gently to combine.
Cover the pot again and allow the rice to steam for an additional 10 minutes, or until the rice is fully cooked and the vegetables are tender.
Once cooked, remove the pot from heat and let it sit, covered, for 5 minutes. Remove the bay leaves, fluff the rice with a fork, and serve warm.
Enjoy your flavorful Coconut Rice Nigerian Style with grilled chicken, fried plantains, or as a standalone dish!
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3421 mg | 149% | |
| Total Carbohydrate | 218.9 g | 80% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 63.4 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2504 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
