Ingredients

2 tablespoons vegetable oil

1/2 cup onion (finely chopped)

1 small bell pepper, cleaned and finely chopped

1 cup uncooked long grain rice (white)

1 1/2 cup okara or soy grits

1 1/2 cup fresh coconut milk

2 tomatoes peeled, finely chopped or 2/3 cup chopped, drained canned tomatoes

1 teaspoon salt

2 teaspoons finely chopped fresh hot chilies

Method

1. Heat oil until haze forms above it.

2. Drop in onion and green pepper. Stir frequently. Cook for 5 minutes or until soft but not brown.

3. Add rice and soy. Stir 2-3 minutes until grains are evenly coated.

4. Stir in coconut milk, tomatoes and salt.

5. Bring the mixture to simmering stage.

6. Cover pan tightly and reduce heat to lowest point. Allow to simmer until all liquid has been absorbed.

7. Remove pan from heat and stir in chilies. Add seasoning to taste.

8. Cover again and let rest for 10 minutes.