Rice With Coconut

• 1 tablespoon olive oil
• 1 onion (1/2 lb.), chopped
• 1 clove garlic, minced
• 1 red bell pepper (1/2 lb.), stemmed, seeded, and chopped
• 2 cups long-grain white rice
• 1/2 teaspoon ground turmeric
• 1 can (14 oz.) reduced-fat coconut milk
• 1 1/2 cups vegetable or chicken broth
• 2 tablespoons shredded fresh or unsweetened shredded dried coconut
• Salt and pepper

1. In a 3- to 4-quart nonstick pan over high heat, stir oil and onion often until onion is limp, about 5 minutes. Add garlic and bell pepper; stir until pepper is limp, about 2 1/2 minutes.
2. Add rice to pan and stir until grains begin to turn opaque, about 2 minutes. Add turmeric and stir about 30 seconds. Add coconut milk and broth. Bring to a boil, cover, and simmer on low heat until rice is tender to bite, 20 to 25 minutes.
3. Spoon the rice into a serving dish and sprinkle with coconut. Add salt and pepper to taste.

olive oil, onion, clove garlic, red bell pepper, longgrain white rice, ground turmeric, coconut milk, vegetable, shredded fresh, salt

Taken from www.myrecipes.com/recipe/rice-with-coconut (may not work)