Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1/2 cup chopped yellow onion

  3. 1/4 cup chopped red bell pepper

  4. 2 tablespoons minced shallots

  5. 1 teaspoon minced garlic

  6. 1 1/4 cups long-grain white rice

  7. 1 teaspoon salt

  8. 1/2 teaspoon ground white pepper

  9. 1 1/2 cups vegetable stock or shrimp stock

  10. 1/2 cup coconut milk

  11. 1/2 cup sweetened cream of coconut

Instructions Jump to Ingredients ↑

  1. Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, 20 to 22 minutes.

  2. Remove from the heat and let sit 10 minutes. Fluff with a fork and serve hot with the Poached Grouper.


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