Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Prepare the rice in a medium pot. For basmati rice, use 3 cups of rice to 4 ½ cups of water. Place into the pot and bring just to a boil, then cover and turn the heat down to a very low simmer for 20 minutes.

Mince the garlic very finely using a An extra fine grater typically used on citrus, ginger, garlic or hard cheeses. Watch those fingertips!rasp or chef’s knife.

Cut the onion in half and peel off the outer skin. Place the flat side down on a cutting board and slice the knife horizontally from the top to the root, keeping the root intact. Then slice down vertically, still keeping the root intact. Finally, slice across the onion to form a fine dice.

Dice the green pepper into 2 – 3 centimeters pieces.

In a large frying pan, cook the bacon lardons until crispy. Remove the bacon from the pan, then add the onion, pepper and garlic. Cook until onions are translucent.

Turn the heat down to low, and add the cooked rice and beans and mix well. Add the coconut milk and cook until everything is just heated through.