Coconut Rice with Red Beans

Extract coconut milk from the grated coconut by mixing with 2 cups of warm water, letting steep for 10 minutes, then straining through cheesecloth or a fine sieve; discard solids and reserve the liquid.

Dice the bacon into small pieces and fry in a large, heavy-bottomed pot over medium heat until the fat renders and bacon is crispy, about 4 minutes.

Add the chopped onion and green pepper to the bacon fat and sauté until softened and fragrant, approximately 3 minutes.

Stir in the thick tomato pulp and cook for 2 minutes to incorporate the flavors.

Add the 2 cups of rice to the pot and stir continuously to coat each grain with the fat and aromatics, about 2 minutes.

Pour the reserved coconut milk and 2 cups of water (total liquid 4 cups) into the pot; add salt, sugar, and the whole hot pepper for seasoning.

Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.

Reduce heat to low and cover the pot with a tight-fitting lid; simmer for 15 minutes until the rice is almost tender and most liquid is absorbed.

Drain the canned red kidney beans and fold them gently into the rice, stirring to distribute evenly; cook covered for another 5 minutes.

Remove the pot from heat and let rest covered for 5 minutes to allow the rice to finish cooking and flavors to settle.

Fluff the rice with a fork, remove the whole hot pepper, and transfer to a serving dish; adjust salt and seasonings to taste before serving.