Fiery Cheesy Coconut Pepper Rice Bake

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Rinse the sticky rice until water runs mostly clear. In a pot combine rice, 1 cup coconut milk, 1/4 cup water, and 1/4 tsp salt. Bring to a gentle boil, reduce to low, cover tightly and simmer 12–15 minutes (or follow package directions). Remove from heat and let rest covered 10 minutes; fluff gently.

3. 3

   Toss sweet potato cubes, diced bell pepper, and sliced onion with 1/2 tbsp butter (or oil), 1/2 tsp salt, black pepper, and oregano. Spread on a baking sheet and roast 20–25 minutes until caramelized and tender.

4. 4

   In a skillet over medium heat, melt remaining 1/2 tbsp butter. Add roasted corn, chilli flakes, and cook 2 minutes to bloom the spice. Stir in hot sauce (start with 1 tbsp) and taste—add up to 1 more tbsp for a firmer medium heat. Remove from heat.

5. 5

   In a large mixing bowl, combine the fluffed coconut rice, roasted vegetables, and the spicy corn mixture. Stir in 1 cup grated cheese and torn triangular cheese slices so they’re distributed through the rice. Adjust salt and pepper.

6. 6

   Transfer mixture to a lightly buttered ovenproof baking dish. Sprinkle reserved grated cheese evenly over the top.

7. 7

   Bake 12–15 minutes at 425°F (220°C) until cheese is melted and the top is golden and bubbling. For a browned top, finish 1–2 minutes under a hot broiler—watch closely.

8. 8

   Let rest 5 minutes. Serve hot, finished with a light sprinkle of chilli flakes and an optional drizzle of coconut milk or a small spoon of yogurt to balance the heat.

9. 9

   Creamy coconut rice base, sweet-roasted vegetables, steady chili heat from flakes and hot sauce, and rich, melty cheese creating savory, spicy, and slightly sweet contrasts.