Submitted by: Mama Deborah
For Effizzie Kitchen
it’s a staple from back home in Nigeria. I made this version extra spicy, but feel free to use half the amount of pepper or omit it entirely if you’re not fond of heat.”
Ready In: 1hr
Serves: 4
Ingredients: 9
Information:
Ingredients:
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1 cup rice (you can substitute with brown rice if preferred)
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1 (15 oz) can coconut milk
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1 (29 oz) can diced tomatoes
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4 medium habanero peppers
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1 small green pepper (diced)
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1 small yellow onion (diced)
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1/4 cup vegetable oil
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1 tsp sea salt
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1 tsp black pepper
Directions:
To cook Nigerian Coconut Rice, follow these steps:
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Prepare the rice: Start by boiling your rice in water for about 10-15 minutes, just until it’s partly cooked. You don’t want it to be too soft because you’ll be cooking it further later.
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Sauté the onions: Heat vegetable oil in a pot over medium heat. Add the diced onions and stir them for about 1 minute, letting them soften. Then, add black pepper and continue stirring for another minute to bring out the flavors.
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Cook the base: Add canned diced tomatoes, habanero peppers (whole or chopped depending on your spice tolerance), and coconut milk to the pot. Add sea salt and stir everything together. Cover the pot and let the mixture cook for about 7 minutes or until it starts to boil.
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Combine with rice: Add your partially cooked rice to the pot and stir it well to combine with the tomato and coconut mixture. Cover the pot and cook for about 7 minutes, allowing the rice to absorb the flavors and the liquid to be mostly absorbed.
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Add green peppers: Add the diced green pepper to the rice, stir it in, and let everything simmer on low heat until the rice is fully cooked and has absorbed all the liquid.
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Adjust seasoning: Taste the rice and adjust the seasoning with extra salt and pepper if needed.
