Rice & Peas
- 31 - 60 Minutes
- 50ml vegetable oil
- 2 onions, finely chopped
- Cinnamon stick
- 1/2 tsp ground all-spice
- 300g Tilda Long Grain rice Rice & Peas
- 400ml coconut milk
- 1 x 400g tin kidney beans, rinsed and drained
- 3 sprigs fresh thyme
Heat the oil in a large frying pan. When hot, add the onions, a cinnamon stick and ½ tsp ground all-spice and cook for 10-15 minutes over a low heat until soft and translucent.
Add the rice and stir well. Then add 400ml water and the coconut milk. Stir and bring to the boil.
Add the kidney beans and thyme and cover the pan. Simmer over a low heat for 15-20 minutes or until the rice is cooked. Season with salt and freshly ground black pepper and sprinkle over fresh coriander.
Serve with jerk chicken and a cucumber and tomato salad.