Rice & Peas

Original Article

Rice and peas

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

Yield Serves 4
Prep Time 30 Minutes
Cook Time 30 Minutes

Heat the oil in a frying pan and fry the onion until translucent.
Add the rice, stir well and add the water and coconut milk. Bring to the boil.
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.
Serve garnished with the coriander.
Simon Rimmer