chop peppers and garlic.

In Casserole pan combine Rice, peppers, garlic, coconut milk, pineapples (including their juice) extra cup of Pineapple juice, 1 CUP of WATER, half of bag of shredded coconut.

Add salt to taste, cover and place in over on 350* Bake for 20 minutes or until rice is tender.

If necessary add additional water if absorbed before rice is done cooking.