Rice and peas
Method
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Heat the oil in a frying pan and fry the onion until translucent.
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Add the rice, stir well and add the water and coconut milk. Bring to the boil.
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Add the kidney beans and thyme, simmer, and cover, for about 20 minutes until the rice is cooked. Season with the salt and freshly ground black pepper.
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Serve garnished with the coriander.
Ingredients
- 50ml/2fl oz vegetable oil
- 1 onion, finely chopped
- 300ml/10½fl oz long grain rice
- 400ml/14½fl oz water
- 400ml/14½fl oz coconut milk
- 400g/14¼oz tin kidney beans, rinsed and drained
- 3 tbsp fresh thyme
- salt and freshly ground black pepper
- fresh coriander, to garnish
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