this is a variation on the classic carribean recipe for rice and peas.
Total time:45 MINS
1 tablespoon Vegetable Oil
1 bar Creamed Coconut, grated
16 oz Basmati Rice
2 Cloves Garlic, finely chopped
1/4 teaspoon Cinnamon
1 litre Water
4 Spring Onions, finely sliced
1 tablespoon fresh Thyme or a sprig (which will need to be removed after cooking)
1 can Red Kidney Beans(whole contents of tin)
Chili( as hot as you like it).
Salt and Pepper.
Heat oil in a frying pan and boil 1 litre of water in kettle. Add onions to the frying pan with garlic and cinnamon and cook until onions are soft.
Next, add the creamed coconut to the pan and melt into the onions. Add the rice and stir until all of the rice is coated with the coconut mixture.
Add the chilies, kidney beans and thyme. Once all of this is mixed together empty into a stockpot and pour in boiled water, add salt and pepper to taste and simmer over a low heat for approximately 30 minutes or until the rice has absorbed all of the water.
Remove sprig of thyme if used and stir well. Serve with chicken, fish, pork or anything you want.