Rice and peas
Impress with this simple rice and peas recipe. The perfect side to any Carribbean inspired dish.
By Simon Rimmer
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
Method
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.
