Coconut Rice with Beans

Heat oil in a large pot over medium-high heat and add the chopped onion, diced green peppers, and minced hot pepper, stirring until the vegetables soften and become fragrant, about 3-4 minutes.

Stir in the tomato paste and cook for 1 minute, allowing the flavors to deepen and the paste to caramelize slightly.

Add the grated coconut to the pot and stir continuously for 2-3 minutes until it begins to toast and release its oils.

Pour in the water, bringing the mixture to a boil while stirring occasionally to prevent the coconut from settling.

Add the rice, salt, and sugar to the pot, stirring well to combine and ensure the rice is evenly distributed throughout the liquid.

Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes until the rice is nearly tender and most of the liquid has been absorbed.

Drain and rinse the canned red kidney beans, then fold them gently into the rice mixture until evenly incorporated.

Return the cover to the pot and let the mixture rest off the heat for 2-3 minutes to allow the flavors to meld and the beans to warm through.

Fluff the rice with a fork and serve warm as a main dish or side.