Coconut Rice & Peas
This delicious Caribbean-inspired coconut rice and beans recipe is a flavorful and comforting dish that combines aromatic rice, creamy coconut milk, and hearty kidney beans. The fragrant blend of thyme and onions infuses the dish with rich flavors, making it a satisfying vegetarian meal that is perfect for any occasion. Serve garnished with fresh coriander to add a pop of color and freshness to this delightful dish.
— Constant Cookbook
Ingredients
- Ingredients
- 50ml/2fl oz vegetable oil
- 1 onion, finely chopped
- 300g long grain or basmati rice
- 400ml water
- 400ml coconut milk
- 400g/ 1 tin kidney beans, rinsed and drained
- 3 tbsp fresh thyme
- salt and freshly ground black pepper
- fresh coriander, to garnish
Instructions
- Heat the oil in a frying pan and fry the onion until translucent.
- Add the rice, stir well and add the water and coconut milk. Bring to the boil.
- Add the kidney beans and thyme, simmer, and cover, for about 20 minutes until the rice is cooked. Season with the salt and freshly ground black pepper.
- Serve garnished with the coriander
Yield
Serves 4
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