How to cook coconut rice with tomatoes vegetables

To cook Nigerian coconut rice with fresh tomatoes and vegetables, you need more coconut milk than you would need for plain coconut rice.

• Wash the rice and set aside in a strainer or colander
• Then wash and chop the vegetables, pour boiling water over the tomatoes, remove skin and crush,  set aside.
• Next, 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.

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.
2. Add the coconut milk and stock or water, stir, check for taste, salt and add more if needed.
3. Add the rice. stir and check again for salt, make sure stock or water covers the rice properly.
4. 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.
5. 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?
6. Serve with the fish you set aside.