Ingredients

• Basmati rice - 1 cup
• Coconut milk - 1 can (400ml)
• Vegetable broth - 1 cup
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Green peas - ½ cup
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Instructions

1. 1.

   Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

2. 2.

   In a pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant.

3. 3.

   Add the diced carrot and bell pepper to the pot, cooking for about 5 minutes until they start to soften.

4. 4.

   Stir in the rinsed rice, allowing it to toast slightly for 1-2 minutes.

5. 5.

   Pour in the coconut milk and vegetable broth, stirring to combine. Season with salt and black pepper.

6. 6.

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.

7. 7.

   In the last 5 minutes of cooking, add the green peas to the pot.

8. 8.

   Once cooked, fluff the rice with a fork and let it sit covered for an additional 5 minutes.

9. 9.

   Serve warm, garnished with fresh cilantro.