Salmon & Coconut Rice

Serve with creamed spinach with nutmeg and garlic.

Serves 20

Ingredients

  • 800g Tilda Brown & White Rice
  • 5 tbsp oil
  • 5 large onions, chopped
  • 5 cloves garlic, chopped
  • 10 peppers, deseeded and chopped
  • 800g tin black-eyed beans, drained
  • 400ml tinned coconut milk
  • 800g frozen peas
  • 800g tinned salmon

Method

  1. Cook the Tilda Brown & White Rice, drain and place in a large bowl. Meanwhile cook the frozen peas and black-eyed beans together in a pan of boiling water and simmer for 5 minutes. Drain and stir into the rice.
  2. Heat the oil in a large pan and cook the onion and garlic for 5 minutes until softened. Add the peppers and cook for a further 5 minutes.
  3. Add the rice mixture to the pan, stir in the coconut milk and the salmon and heat through. Season to taste.