1 1/2 cups of shredded coconut
4 cups of water
60g of melted butter or margarine
1 medium onion, finely chopped
2 tablespoons of chopped fresh green pepper
1 clove of garlic, minced
to taste salt
1/2 cup of chopped pecans
to taste black pepper
2 cups of rice
1 large tomato, diced
1 1/2 cups of shredded coconut
4 cups of water
60g of melted butter or margarine
1 medium onion, finely chopped
2 tablespoons of chopped fresh green pepper
1 clove of garlic, minced
to taste salt
1/2 cup of chopped pecans
to taste black pepper
2 cups of rice
1 large tomato, diced
Combine 1 cup of coconut with the 4 cups of water
Let it simmer
Remove from heat and let it rest for 20 minutes
Strain off the coconut liquid to use in cooking the rice
Squeeze well to remove all the coconut liquid
Melt the butter or margarine and sauté the onion until golden brown
Add the green pepper, garlic, salt, black pepper, and pecans
Cook for 2-3 minutes
Add the rice and cook for an additional 3 minutes
While this is cooking, bring the remaining coconut liquid to a simmer
Add the diced tomato and the remaining 1/2 cup of shredded coconut
Combine the hot mixture with the cooked rice
Mix well
Cover and let it cook slowly until the rice is cooked.
