Instructions

• Heat the coconut oil in a large pot over a medium heat. Add the onion and garlic to the pot and sauté for 3-4 minutes until softened.
• Meanwhile place all the ingredients for the sauce into a bowl, stir to combine and set aside.
• Now add the bell pepper and half of the basil to the onion mixture and cook for a further 2-3 minutes.Add the tomatoes and continue cooking for a further minute before adding the cooked rice.
• Pour over the sauce, mix well and season to taste with salt and pepper. Once the rice has warmed through, add the remaining basil and cook until wilted. Serve immediately.