2 tablespoons peanut or vegetable oil
½ cup finely chopped onions
1 small bell pepper, seeded, deribbed and finely chopped
1 cup uncooked long-grain white rice
1½ cups fresh coconut milk made from 1½ cups coarsely chopped coconut and 1½ cups hot water
2 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped, or substitute 2/3 cup chopped drained canned tomatoes
1 teaspoon salt
2 teaspoons finely chopped fresh hot chilies
In a heavy 10- to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the onions and bell pepper and, stirring frequently, cook for about 5 minutes, or until they are soft but not brown. Watch carefully for any signs of burning and regulate the heat accordingly. Add the rice and stir for 2 or 3 minutes, until the grains are evenly coated. Then stir in the coconut milk, tomatoes and salt, and bring to a simmer over moderate heat.
Cover the pan tightly, reduce the heat to its lowest point, and simmer for about 20 minutes, or until all the liquid has been absorbed and the rice is tender but still slightly resistant to the bite. Remove the pan from the heat, stir in the chillies, and taste for seasoning. Cover again and let the rice rest at room temperature for about 10 minutes before serving.
Serve the rice directly from the skillet or mounded in a heated bowl. Just before serving, fluff the arroz de coco with a fork.
country : Mozambique
course : rice dish
source : Recipes: African Cooking (Foods of the World)