Rice And Peas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.