In a medium saucepan, combine 1 cup of jasmine rice, 1 cup of coconut milk, and 1 cup of water. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once it’s boiling, reduce the heat to low, cover with a lid, and let it simmer for 15–20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork once done.

While the rice is cooking, heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add 1 chopped onion and sauté for 3–4 minutes until it becomes translucent and fragrant.

Next, add 2 minced garlic cloves and 1 diced green bell pepper along with 1 diced red bell pepper to the skillet. Sauté for 5–6 minutes, stirring occasionally, until the peppers are tender and vibrant.

Once the vegetables are perfectly cooked, stir in 1 teaspoon of freshly ground black pepper, 1 teaspoon of salt, 1 teaspoon of turmeric powder, and optional red pepper flakes to taste. Mix everything well to incorporate the spices fully.

Gently fold the cooked jasmine rice into the skillet with the sautéed vegetables and seasonings. Cook on low heat for 2–3 minutes, allowing the flavors to meld beautifully together.

Remove the skillet from heat and transfer your tropical island coconut pepper rice onto a serving platter. Garnish with freshly chopped coriander leaves and serve with lime wedges.