Parboil the rice, wash and set aside; wash and chop peppers, carrots, onions and set aside.

Process the coconuts by blending with hot water, extract the milk and set aside.

In a clean pot, add vegetable oil, then fry the onions, once you saute the onion, add the chopped pepper after about 3 minutes add the coconut milk and half of the ground crayfish, seasoning cubes, pinch of salt, cover the pot and allow to cook.

Once it boils, pour in the parboiled rice, the remaining crayfish and taste for seasoning. Adjust as required and allow to cook on low heat.

Once cooked, sprinkle some chopped carrots, sweet corn and green peas, stir it into the rice and turn off heat; serve with chicken