Steps
1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a saucepan, combine the rinsed rice, coconut milk, vegetable broth, chili flakes, salt, and pepper. Bring to a boil.
3. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and liquid is absorbed.
4. In a skillet, heat olive oil over medium heat. Sauté the chopped green onions and diced bell peppers until they are soft, about 3-4 minutes.
5. Fluff the cooked rice with a fork and stir in the sautéed vegetables.
6. Serve hot, garnished with additional green onions if desired.