Preparation 15 mins
Cooking 25 mins


  • 1 c rice, jasmine or basmati 
  • 3/4 c Pulo Coconut Adobo sauce, 1/2 cup added with water and 1/4 cup added before serving
  • 1 c water 
  • 1 small coloured pepper, stemmed, seeded, finely diced
  • 1 tomato, seeded and finely diced
  • 1/2 c cilantro or parsley, 1/4 cup added with water, 1/4 cup as garnish
  • egg omelet, made with 2 eggs
  • toasted coconut flakes as garnish (optional)


In a rice cooker or a medium-sized pot, combine rice, 1/2 cup of the Coconut Adobo sauce, 1 cup of water, pepper, tomato and 1/4 cup of cilantro.

Cook for 20 minutes, or until done, then mix in 1/4 cup more of the sauce.

Garnish with cilantro, omelet and coconut flakes.