Rice and Peas

"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."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.
  • Stir in the rice and glaze the grains in the butter for a minute.
  • Stir in the thyme, coconut, vegetable stock and beans.
  • Drop in the whole chilli and bring to the boil.
  • 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.
  • Carefully remove the whole cilli and discard.
  • Rest for 5 minutes before serving, to allow the rice grains to seperate.

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