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- In a large skillet, heat the oil.
- Saute onions and green pepper for 5 minutes over moderate heat.
- Add rice and cook for 3 minutes.
- Stir in coconut milk mixture, tomatoes and salt.
- Cover and simmer over low heat for 20 minutes.
- When all liquid is absorbed, remove pan from heat and stir in chillies.
- Cover and let set at room temperature for 10 minutes.
- Serve warm.