Rinse Jasmine rice: Begin by rinsing 1 cup of Jasmine rice under cold water until the water runs clear. This step removes excess starch and ensures fluffy rice.
Sauté aromatics: In a medium pot over medium heat, add 2 tablespoons of olive oil. Once heated, add 1 chopped onion and sauté until translucent (about 3-4 minutes). Then add 3 cloves of minced garlic and cook for an additional minute until fragrant.
Add peppers: Stir in 1 cup of diced bell peppers (red or yellow) into the pot. Cook for about 5 minutes until they soften slightly but still retain some crunch.
Add liquids: Pour in 1 can (13.5 oz) of coconut milk along with 1 cup of vegetable broth. Mix well to combine all ingredients before bringing them to a gentle simmer.
Add rice: Once simmering, add the rinsed Jasmine rice into the pot. Stir everything together carefully so that rice is evenly distributed in liquid.
Cook rice: Cover the pot with a lid and reduce heat to low. Let it cook for about 15-20 minutes until all liquid is absorbed and rice is tender. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
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