Rice With Tomatoes, Chilies And Coconut Milk|
Heat the oil in a heavy 10 to 12-inch skillet until a light haze forms above it. Add the onions and bell pepper and
cook for about 5 minutes while stirring frequently or until the vegetables are soft but not brown.
Add the rice and stir for 2 to 3 minutes or until the grains are evenly coated.
Add the coconut milk, tomatoes, and salt and bring to a simmer over moderate heat. Cover the pan tightly and
reduce the heat to the lowest point. Simmer for an additional 20 minutes or until all the liquid has been absorbed
and the rice is tender.
Remove the pan from the heat and stir in the chilies. Season to taste. Cover again and let the rice rest at room
temperature for about 10 minutes before serving.
From: Copyright © 1993-1996 Culinaria Online. ALL RIGHTS RESERVED.
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