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Tomato Coconut Rice

From Farm Where Life is Good

<p>This is unique and serves as a perfect side dish to most mains and vegetables.</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: 2-4

2-3 Tbsp canola oil
1 small onion, finely chopped
1 Tbsp fresh basil or parsley, minced
1 sweet pepper, cored and chopped
1 cup basmati rice (or Chinese sweet rice for a stickier presentation)
2 cup plum tomato, finely chopped w/ juices
1 cup unsweetened coconut milk (the kind in the can)
1 tsp salt
1/2 tsp freshly cracked black pepper
1/4-1/2 tsp dried red pepper flakes (optional)

Step by Step Instructions
  1. Preheat oven to 350 degrees F. Spray a 2-quart ovenproof baking dish with cooking spray and set aside.
  2. Heat oil in a medium skillet. Stir in onion, herb and bell pepper and sauté 4 or 5 minutes, stirring. Stir in rice and sauté 2 or 3 minutes longer, stirring. Remove pan from heat.
  3. Spoon rice mixture into baking dish. Stir in tomatoes, coconut milk, salt, black pepper and pepper flakes. Mix well. Cover baking dish tightly with a lid or aluminum foil.
  4. Place dish on the lower oven rack and bake for about 40 minutes, or until he rice is tender, and all liquid is absorbed, stirring a couple times.