Coconut Rice with Red Beans

Ingredients

 * 1 lb. grated coconut (reserve coconut milk if using fresh)
 * 2 cups of rice
 * 4 cups of water (or the equivalent if combined with the coconut milk)
 * 1 small chopped onion
 * ¼ cup of thick tomato pulp
 * ¼ cup of green pepper
 * 2 teaspoons of salt
 * ½ teaspoon of sugar
 * ½ oz of hot pepper, aji chombo
 * 3 strips of bacon or a teaspoon of oil
 * 1 can of red kidney beans

Directions

 * 1) Boil the four cups of water with the coconut.
 * 2) After two minutes set aside to strain.
 * 3) When it has cooled, squeeze firmly to extract as much milk as possible.
 * 4) Reserve the milk and combine it with the coconut water if there is any.
 * 5) Saute the bacon, green pepper, onion and the hot pepper in the pot where you plan to cook the rice.
 * 6) Add tomato and kidney beans with liquid and simmer for about ten minutes.
 * 7) Remove the bit of hot pepper and add the coconut milk, sugar and salt.
 * 8) Cover and wait for it to come to a boil.
 * 9) While waiting, rinse and drain the uncooked rice thoroughly and add to the boiling milk.
 * 10) Cook uncovered for a minute or two and then cover and cook to a very low flame until the grains are cooked to taste.
 * 11) Serve.