1 cup uncooked white jasmine rice

2 tbsp. olive oil

1 tbsp. unsalted butter

1 green or red bell pepper, seeded and chopped

1 large sweet onion, chopped

2 cloves garlic, minced

1 tbsp. curry powder

1/2 tbsp. ground cumin

1/2 cup smooth peanut butter

1/4 cup soy sauce, plus 2-3 tbsp.

1/4 cup brown sugar

salt and pepper to taste

*toasted coconut with peanuts

Cook the rice according to package instructions. Set aside.  In a large fry pan, saute the bell pepper and onion in the olive oil and butter until soft, add the garlic and continue to fry over medium heat.  Stir in the rice and blend well.  Push the rice mixture to the sides of the pan so as to create a “well” in the middle.  Add the peanut butter and allow to soften until ‘melted’. Add the curry and cumin. Continuing to work in the center of the pan, add the 1/4 cup soy sauce and brown sugar.  Mix well.  Work the mixture into the rice so that it is all well incorporated.  Add the extra soy sauce over the rice.  Rice should be fully coated.  Can be made ahead and kept warm until serving. When serving, sprinkle the toasted coconut over as a garnish.  

*Indonesian rice is typically served with a side of toasted coconut and peanuts.  Simply place about a cup or more of sweetened coconut in a fry pan. Over medium heat and lightly stirring, toast the coconut until it is a golden color. Remove from the heat, allow to cool. Then mix in 1/4 cup spanish peanuts, if desired.  Can be done without the peanuts if that is preferred.  This toasted coconut can be stored in an airtight container for use another time as well.