Kokosrijst I

Heat oil in a large pot or heavy-bottomed saucepan over medium heat. Add chopped onion and sauté until softened and translucent, approximately 2–3 minutes.

Stir in the chopped green chile pepper (or chile powder if using) and cook for 1 minute until fragrant.

Add the small bits of tomato to the pot and cook for 2–3 minutes, stirring occasionally, until the tomatoes begin to break down.

Pour in the coconut milk and bring to a gentle simmer, stirring well to combine with the tomato mixture.

Add the rice and salt to the pot, stirring to distribute evenly and prevent sticking. Bring the mixture back to a simmer.

Reduce heat to low, cover the pot with a tight-fitting lid, and cook undisturbed for 18–20 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let rest, covered, for 2–3 minutes. Fluff the rice with a fork and serve hot.