2 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
300g long grain rice
1 tbsp chopped thyme
3 bay leaves
1 tsp paprika
500-600ml chicken or
50g creamed coconut, chopped
400g can red kidney beans, drained and rinsed
400g can black-eyed beans, drained and rinsed
1. Heat the oil in a large saucepan and fry the onion over a low heat for 5 minutes. Stir in the garlic and rice, and cook for 1 minute.
2. Add the thyme, bay leaves, paprika and stock, and bring to a gentle simmer. Cover with a lid and cook gently for 10 minutes until the rice is tender and the stock is absorbed. Stir the rice occasionally during cooking and add a dash more stock or water if the rice dries out before it’s cooked.
3. Stir in the coconut cream, both types of beans and cook gently for a further 3-5 minutes until the coconut has melted and the beans are hot. Stir frequently so the rice doesn’t stick. Season and remove the bay leaves before serving.