Ingredients Edit

Directions Edit

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

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