Simple Coconut Rice No tomatoes

Ingredients

• 370 g (2 cups)parboiled rice, washed thoroughly and drained
• 60 ml (¼ cup)coconut oil or another cooking oil
• 1 mediumonion, chopped
• 2 clovesgarlic, minced
• 1habanero pepper, chopped
• 360 ml (1½ cups)meat stock
• 400 ml (1 can)coconut milk
• 454 g (1 lb)precooked beef
• 4–5mini bell peppers, chopped
• 150 g (1 cup)frozen green peas, thawed (optional)

Instructions

1. 1

   Sauté aromatics

   Heat the oil in a pot, then sauté the chopped onion and minced garlic.

2. 2

   Add liquids

   Pour in the coconut milk and meat stock. Let them cook for 1 minute, then taste and adjust the seasoning to your preference.

3. 3

   Stir in rice

   Add the washed, drained rice and stir to combine.

4. 4

   Cook the rice

   Cover the pot and cook until the rice is done, about 20–25 minutes.

5. 5

   Add the extras

   When the rice is cooked, turn off the heat. Stir in the chopped bell peppers, thawed peas and chopped cooked beef, then cover the pot so the residual steam softens the peas and peppers.

6. 6

   Serve warm

   Serve the rice warm.

What is Nigerian coconut rice?

Coconut rice is a familiar dish in Nigerian cooking, where rice is cooked with coconut milk and often seasoned with stock and other savoury ingredients. This version includes precooked beef, peppers and optional peas for a hearty one-pot meal.

Parboiled rice is a practical choice here: it holds its shape during cooking and suits a covered-pot method. Coconut milk brings richness, while the meat stock gives the cooking liquid a savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 636 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while coconut milk and cooking oil contribute much of the fat. Beef adds protein, and the peas contribute some protein and carbohydrate; serve a portion with extra vegetables for a more balanced plate.

The ingredients that shape the flavour

Coconut milk: it gives the rice its creamy texture and distinct coconut flavour. Stir the can before measuring if the contents have separated.

Meat stock: this seasons the rice as it cooks, so taste it before adding extra seasoning. Its saltiness can vary.

Habanero: this adds heat, while onion and garlic provide the aromatic foundation. Use less pepper if you prefer a milder dish.

Why the rice is added to the liquid

Rice first: stir it into the coconut milk and stock so the grains are coated and spread through the liquid. Keep the pot covered during cooking, as the method relies on the rice absorbing the liquid and steaming.

Hands off: avoid repeatedly lifting the lid while the rice cooks. Check it near the end of the stated 20–25 minutes, as the precise timing can depend on the pot and heat.

When the rice is done

Rice: check that the grains are tender before turning off the heat. If they are still firm, continue cooking until done.

Peppers and peas: these go in after the heat is turned off, then soften in the covered pot’s residual steam. This keeps them from cooking for the full rice-cooking time.

Adding beef and vegetables

Precooked beef: because it is already cooked, it is stirred in at the end to warm through rather than simmered with the rice. Chop it before adding so it distributes through the pot.

Peas: thaw them before stirring them in, as directed. They are optional, and the recipe works without them.

Serving the rice

Serve it warm as a complete meal, or alongside a simple vegetable dish or salad. The coconut-rich rice and beef are filling, so fresh, crisp sides make a useful contrast.

For an even serving, gently stir through the pot before spooning out portions, bringing some beef and vegetables into each one.

Recipe notes & tips

• Wash and drain the rice thoroughly before adding it to the pot.
• Taste the meat stock before cooking so you can judge how much extra seasoning it needs.
• Keep the lid on while the rice cooks to retain steam.
• Thaw the peas before stirring them into the finished rice.
• Chop the precooked beef and peppers before you begin cooking.

Variations

• Milder heat: use less habanero or leave it out.
• Skip the peas: leave them out if you prefer rice with just the beef and peppers.
• Alternative oil: use another cooking oil in place of coconut oil, as the recipe allows.
• More vegetables: increase the mini bell peppers for extra colour and crunch.
• No beef: omit the precooked beef for a meat-free version, noting that the recipe’s meat stock would also need replacing to make it fully meat-free.

Common mistakes to avoid

• Adding unwashed rice: wash it thoroughly and drain it before cooking.
• Lifting the lid repeatedly: keep the pot covered so the rice can cook in the steam.
• Adding vegetables too early: stir in the peppers and peas after turning off the heat so residual steam softens them.
• Using frozen peas straight from the freezer: thaw them before adding as directed.
• Over-seasoning the liquid: taste the stock and coconut mixture before adjusting the seasoning.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot, adding a splash of water if the rice seems dry.

Frequently asked questions