Rice and peas recipe

Ingredients

• 410 g can kidney beans, drained
• 400 g can coconut milk
• 1 tsp garlic powder
• 1 bunch spring onions, chopped
• Sprigs fresh thyme
• 500 g basmati rice, washed

Method

1. Put the drained kidney beans in a large saucepan with the coconut milk, garlic powder, spring onions and thyme. Add enough water to cover.
2. Bring to the boil, then simmer until the flavours have combined and the beans are hot and tender.
3. Stir in the washed rice. Cover, return to the boil, then cook very gently until the rice is tender and the liquid has been absorbed.
4. Uncover for a short time over low heat if the rice needs to dry, then cover again and keep warm until serving.