Rinse 1 cup of jasmine rice under cold water until clear. Combine rice with 1 cup of coconut milk and 1 cup of water in a saucepan. Bring to boil.

Reduce heat to low, cover and simmer for 15-20 minutes until tender. Remove from heat and let it sit, covered for 5 minutes.

Heat 2 tablespoons of coconut oil in a skillet. Add 1 chopped onion and sauté for 3-4 minutes until translucent.

Stir in 2 minced garlic cloves, 1 diced green bell pepper, and 1 diced red bell pepper. Sauté for 5-6 minutes until softened.

Add 1 teaspoon of black pepper, 1 teaspoon of salt, and 1 teaspoon of turmeric powder. Stir and cook for 1 minute.

Fluff the cooked rice and combine it with the sautéed vegetables in the skillet. Fold gently to mix.

Heat the mixture on low for 2-3 minutes, stirring occasionally.

Remove from heat and serve garnished with fresh coriander leaves and lime wedges.