Coconut rice with red beans

1. Boil the 4 cups of water with the coconut for 2 minutes, set aside to cool. When it has cooled enough to handle, squeeze dry, reserving the liquid, and combining it with the milk.
2. Chop the bacon and sauté it with the green pepper, onion and the hot pepper in the same pan that you will be using to cook the rice.
3. Toss in the tomato and kidney beans (with its liquid) and simmer for 10 minutes.
4. Remove the hot pepper from the mix.
5. Pour in the coconut milk, sugar and salt. Cover pot and bring to just a boil
6. Rinse and drain the uncooked rice before mix comes to a boil. Add the rice to the boiling milk mixture. Cooked uncovered for 1-2 minutes, cover and reduce flame to low. Simmer for 20 minutes, or until the rice is tender.

Ingredients, metric
 

450 g  
 
grated coconut (reserve coconut milk if using fresh coconut)
 

500 g  
 
rice
 

1 l  
 
water (or the equivalent if combined with the coconut milk)
 

1
 
small chopped onions
 

90 ml 
 
thick tomato pulp
 

1/2 
 
medium size green pepper, deseeded and chopped
 

2 tsp 
 
salt
 

1/2 tsp 
 
sugar
 

15 g  
 
hot pepper sauce - about 1 Tbs
 

3
 
strips of bacon or 1 Tbs vegetable oil for a vegetarian dish
 

1
 
can of red kidney beans.
 

Nutrition facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
 
 
 

Calories
 
356.01
 

Calories From Fat (56%)
 
199.06
 

 
 
% Daily Value

Total Fat 23.19g
 
36%
 

Saturated Fat 18.19g
 
91%
 

Cholesterol 5.78mg
 
2%
 

Sodium 934.47mg
 
39%
 

Potassium 451.57mg
 
13%
 

Carbohydrates 32.41g
 
11%
 

Dietary Fiber 9.71g
 
39%
 

Sugar 4.89g
 
 
 

Sugar Alcohols 0.00g
 
 
 

Net Carbohydrates 22.70g
 
 
 

Protein 7.53g
 
15%