Blue-Coconut Jolofe Rice

Ingredients

 * 1 onion, chopped
 * 2 tablespoons peanut oil
 * 4 tomatoes, peeled and chopped
 * 1 teaspoon tomato purée
 * 1¼ cup coconut milk
 * 2 carrots, peeled and diced
 * 1 small slice ginger, finely chopped
 * 1 bay leaf
 * 1¼ cups long-grain rice, washed
 * ¼ pound mushrooms, sliced
 * 1 small green pepper, seeded and chopped
 * hot pepper, to taste
 * salt, to taste

Directions

 * 1) Fry the onion in hot oil, in a large saucepan, for a few minutes.
 * 2) Add the tomatoes and tomato puree.
 * 3) While stirring, fry over a moderate heat for 5 – 6 minutes.
 * 4) Stir in ¼ cup of the coconut milk and continue to cook until the mixture is reduced and thick.
 * 5) Add the rest of the coconut milk, carrots, hot pepper, ginger, bay leaf and salt.
 * 6) Bring to the boil, and add the rice and the remaining vegetables, stirring with a fork.
 * 7) Reduce to a low heat, cover and cook until the rice has absorbed most of the liquid.
 * 8) Remove the lid, cover with foil and replace the lid until the rice is done.