Rice and Peas

Ingredients

For 6 portions

• 🍚 300g rice (dry)
• 🫘 400g kidney beans, canned
• 🥥 400ml coconut milk, canned
• 🥤 200ml tap water
• 🧅 2 medium spring onions
• 🧄 2 cloves garlic
• 🌿 1 Tsp thyme
• 🌿 0.5 Tsp allspice
• 🌶️ 1 small chilli peppers, red hot
• 🧂 1 Tsp salt

Method

1. Drain and rinse the kidney beans. Place them in a large pot with the coconut milk, water, spring onions (whole or roughly chopped), crushed garlic, thyme, allspice, whole chilli and salt.
2. Bring to a boil, then simmer for 5 minutes to infuse the liquid.
3. Stir in the rinsed rice. Bring back to a boil, then reduce the heat to the lowest setting. Cover tightly and cook for 20–25 minutes until the liquid is absorbed and the rice is tender.
4. Remove the chilli and spring onion pieces. Fluff the rice gently with a fork and serve.