Colombian Coconut Rice with Roasted Vegetables

About This Recipe

Along Colombia's Caribbean coast, coconut milk replaces plain water in the rice pot constantly, giving everyday rice a subtly sweet, rich backbone that pairs naturally with grilled or roasted vegetables and seafood. This dish leans into that coastal habit, pairing coconut rice with a tray of charred vegetables for a simple vegetarian dinner. The technique that matters is heat control: coconut milk has enough fat and sugar to scorch on the bottom of the pot faster than water does, so a lower simmer and a covered rest at the end keep the rice creamy instead of burnt. Roasting the vegetables separately at high heat gives them real char that a simple saute wouldn't achieve. It's a straightforward, satisfying plate that channels the coastal Colombian instinct to build a full meal around a well-seasoned pot of rice.

Ingredients

Serves 4

• 1 cupwhite rice
• 1.5 cupscoconut milk
• 0.5 cupwater
• 0.5 tspfine sea salt
• 1red bell pepper(chunked)
• 1zucchini(chunked)
• 1red onion(chunked)
• 2 tbspolive oil
• 1 tsppaprika
• 0.5 tspchili flakes
• 0.25 cupcilantro(chopped)

Instructions

1. 1

   Roast the vegetables

   Preheat oven to 425°F (220°C). Toss bell pepper, zucchini and onion with olive oil, paprika, chili flakes and a pinch of salt. Roast 25 minutes, stirring once, until charred at the edges.

2. 2

   Cook the coconut rice

   Meanwhile, combine rice, coconut milk, water and salt in a saucepan. Bring to a boil, cover, reduce to low, and simmer 18 minutes until the liquid is absorbed.

3. 3

   Rest the rice

   Remove from heat and let sit covered 5 minutes, then fluff with a fork.

4. 4

   Combine and finish

   Fold the roasted vegetables into the coconut rice, or serve them layered on top. Scatter cilantro over before serving.

   Watch the rice near the end — coconut milk scorches faster than water, so lower the heat if it's browning too fast on the bottom.

Variations

• •

  Add grilled shrimp on top for a heartier main course.

• •

  Use pineapple chunks alongside the vegetables for a sweeter Caribbean-coast profile.

• •

  Swap zucchini for plantain chunks for a more traditional coastal pairing.

Storage

Refrigerate in an airtight container up to 3 days. Reheat with a splash of water or coconut milk to loosen the rice.

Frequently Asked Questions