Coconut Rice

1 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped yellow bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/4 cups long-grain white rice
1 1/2 cups vegetable stock
1/2 cup coconut milk (I use Light Coconut Milk - available at Trader Joe's)
1/2 cup sweetened cream of coconut (this is in the baking aisle at your large grocer)
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons chopped fresh mint
2 tablespoons toasted coconut

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 to 22 minutes.

Remove from the heat and let sit 10 minutes. Fluff with a fork, sprinkle with mint and toasted coconut.

Note: I always toast extra coconut and store in air tight container. Sprinkle extra on mango sorbet for dessert with this meal.