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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You can use all sorts of beans and peas, but i always preferred kidney beans. Dried are best, if you've got time to soak and boil them, but for convenience sake i've used canned kidney beans in the recipe below. Ingredients:
40 g butter |
1 small onion, finely chopped |
1 small clove, finely chopped |
250 g long grain rice |
1/2 teaspoon fresh thyme leave |
125 g creamed coconut, grated |
450 ml vegetable stock |
1 (400 g) can red kidney beans |
1 scotch bonnet pepper |
salt & freshly ground black pepper |
Directions:
1. Heat the butter in a large pan and cook the onion and garlic for 3-4 minutes over a low to medium heat until softened.
2. Stir in the rice and glaze the grains in the butter for a minute.
3. Stir in the thyme, coconut, vegetable stock and beans.
4. Drop in the whole chilli and bring to the boil.
5. Reduce the heat and simmer gently, with the lid on, for approximately 15-18 minutes until the grains are tender and the liquid has been absorbed.
6. Carefully remove the whole cilli and discard.
7. Rest for 5 minutes before serving, to allow the rice grains to seperate.
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