In a small pot over medium heat, add rice, evaporated milk, 8 oz. water, and a pinch of salt. Bring to a boil, reduce to a simmer, cover and cook for 18-20 minutes. Stir occasionally, rice will be loose and creamy. Rinse red bell pepper, yellow squash, and green onions. Core red bell pepper and slice into long, thin, strips. Cut ends off yellow squash and cut into long, thin, strips. Cut green onion into long, thin, strips. Reserve a few pieces of green onion for garnish.