Chop the onion.

Heat peanut oil in a large saucepan.

Fry the onion in hot oil for a few minutes until softened.

Peel and chop the tomatoes.

Add the tomatoes and tomato puree to the saucepan.

Fry over medium heat, stirring, for 5-6 minutes.

Stir in 1/4 cup of coconut milk.

Continue to cook until the mixture is reduced and thick.

Add the remaining coconut milk, diced carrots, hot pepper (or bell pepper), finely chopped ginger, bay leaf, and salt.

Bring the mixture to a boil.

Wash the long-grain rice.

Add the rice and sliced mushrooms and chopped green pepper to the boiling mixture.

Stir gently with a fork.

Reduce heat to low, cover the saucepan.

Cook until the rice has absorbed most of the liquid.

Remove the lid, cover the saucepan with foil.

Replace the lid on top of the foil.

Continue cooking until the rice is fully cooked and tender.