Ingredients Edit

• 1 onion, chopped
• 2 tablespoons peanut oil
• 4 tomatoes, peeled and chopped
• 1 teaspoon tomato purée
• 1¼ cup coconut milk
• 2 carrots, peeled and diced
• 1 small slice ginger, finely chopped
• 1 bay leaf
• 1¼ cups long-grain rice, washed
• ¼ pound mushrooms, sliced
• 1 small green pepper, seeded and chopped
• hot pepper, to taste
• salt, to taste

Directions Edit

1. Fry the onion in hot oil, in a large saucepan, for a few minutes.
2. Add the tomatoes and tomato puree.
3. While stirring, fry over a moderate heat for 5 – 6 minutes.
4. Stir in ¼ cup of the coconut milk and continue to cook until the mixture is reduced and thick.
5. Add the rest of the coconut milk, carrots, hot pepper, ginger, bay leaf and salt.
6. Bring to the boil, and add the rice and the remaining vegetables, stirring with a fork.
7. Reduce to a low heat, cover and cook until the rice has absorbed most of the liquid.
8. Remove the lid, cover with foil and replace the lid until the rice is done.