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Categories:
onion peanut oil tomatoes tomato puree coconut milk carrots hot pepper salt ginger bay leaf long grain rice mushroom green pepper
Viewed: 26 - Published at: a month agoIngredients
- 1 onion, chopped
- 2 tablespoons peanut oil (or olive oil)
- 4 tomatoes, peeled and chopped
- 1 teaspoon tomato puree
- 1 1/4 cups coconut milk (light or thinned down coconut milk)
- 2 carrots, peeled and diced
- hot pepper, to taste (jalapeno for less heat, or use green bell pepper if you like)
- salt, to taste
- 1 small slice ginger, finely chopped (1/2-inch)
- 1 bay leaf
- 1 1/4 cups long-grain rice, washed
- 1/4 lb mushroom, sliced
- 1 small green pepper, seeded and chopped
Method
- Fry the onion in hot oil, in a large saucepan, for a few minutes.
- Add the tomatoes and tomato puree. While stirring, fry over medium heat for 5 - 6 minutes.
- Stir in 1/4 cup of the coconut milk and continue to cook until the mixture is reduced and thick. Add the rest of the coconut milk, carrots, pepper, ginger, bayleaf and salt.
- Bring to the boil, and add the rice and the remaining vegetables, stirring with a fork.
- Reduce to a low heat, cover and cook until the rice has absorbed most of the liquid.
- Remove the lid, cover with foil and replace the lid until the rice is done.
