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Thursday, May 18, 2017

Recipe: How to cook coconut rice with tomatoes and vegetables

Coconut rice cooked with tomatoes and vegetables.
To cook Nigerian coconut rice with tomatoes and vegetables, you need more coconut milk than you would need for plain coconut rice. Adding vegetables and tomatoes enhances the taste and nutrition. Kids love coconut rice with colour. If you are not sure you like coconut rice, try this recipe and see.This is really appetizing, absolutely delicious and easy to cook.

INGREDIENTS:

3 cups rice
2 cups vegetable oil
1 large onion
4 large tomatoes
1 teaspoon fresh pepper, you can add more
4 large red bell peppers (Tatashey)
2 seasoning cubes
1 large fresh fish. I used croaker
2 sachets coconut milk powder
Salt to taste
1/2 cup roughly ground crayfish
Chicken stock (Optional)
Water, just
enough to cover the rice in case there's no stock o. You can always adjust if pot starts getting dry before rice is cooked, just add some more water and cover.
1 small bunch green vegetable (Amaranth/ Aleho)

Before you cook this coconut rice

  • Wash the rice and set aside in a strainer or colander
  • Wash and chop the vegetables, pour boiling water over the tomatoes, remove skin and crush,  set aside.
  • Wash and cut the fish, remove all entrails
  • Mix the coconut powder with some water to form a paste and set aside. If you are going to use coconuts. Grate or blend 2 large ones, add warm water and strain out the milk, set aside.

DIRECTIONS

  1. Stir fry the crushed tomatoes, onion and peppers with seasoning until the onion becomes translucent. If you like to remove tomatoes skin before cooking, then just pour boiling water on them, wait a few minutes and peel off the skin with ease. I used frozen tomatoes so, the skin came off effortlessly.
  2. Add the fish, add salt to taste and cover to let the fish cook. Avoid stirring so fish doesn't crumble in the pot. Once it's done, take out the fish and set aside, you'll serve with later with the cooked rice.
  3. Add the coconut milk and stock or water,stir, check for taste, salt and add more if needed.
  4. Add the rice. stir and check again for salt, make sure stock or water covers the rice properly
  5. Sprinkle in the crayfish and cover to boil. Once it starts boiling, turn the heat to low and cook in low heat until done so that pot doesn't dry up too fast.
  6. Check from time to time for doneness and taste. Once rice gets soft, add the green leafy vegetables, turn off the heat and stir to mix very well. Check again for salt. Satisfied?
  7. Serve with the fish you set aside.
Below is the Recipe in pictures...

Some ingredients for my coconut milk

Removing skin off frozen tomatoes

Crushing the tomatoes

 Here I stir fry the vegetables in hot oil until onion changes

Adding fish

Adding salt to taste

Cooked fish is taken out of the pot and set aside for later

Adding coconut milk 

Just added washed rice

Adding a little chicken stock

Added roughly ground crayfish

Rice is soft, tasty and ready for green vegetables

Vegetables in the pot

Mix well after turning off the heat, don't worry they'll still cook weell




This coconut rice with crushed tomatoes and vegetables is our recipe to try this weekend.
Enjoy!

See Also:
  1. Recipe for Coconut Rice and beans
  2. Recipe for coconut jollof rice
  3. How to cook Party jollof rice with that secret ingredient

7 comments:

  1. Amazing. Thank you poster.

    ReplyDelete
  2. AnonymousMay 18, 2017

    Can I use normal milk if there's no coconut milk?

    ReplyDelete
  3. Aunty eya has landed. Satutday it is.

    ReplyDelete
    Replies
    1. My fabulous LNC. Thanks sis.

      Delete
  4. AnonymousJuly 02, 2017

    im new here ,though not married but i love!

    ReplyDelete

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