Ingredients

• 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

Instructions

1. Fry the onion in hot oil, in a large saucepan, for a few minutes.

2. Add the tomatoes and tomato puree. While stirring, fry over medium heat for 5 - 6 minutes.

3. 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.

4. Bring to the boil, and add the rice and the remaining vegetables, stirring with a fork.

5. Reduce to a low heat, cover and cook until the rice has absorbed most of the liquid.

6. Remove the lid, cover with foil and replace the lid until the rice is done.