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Rice and Peas


  • 50ml/2fl oz vegetable oil

  • 1 onion, finely chopped

  • 300ml/10½fl oz long grain rice

  • 400ml/14½fl oz water

  • 400ml/14½fl oz coconut milk

  • 400g/14¼oz tin kidney beans, rinsed and drained

  • 3 tbsp fresh thyme

  • salt and freshly ground black pepper

  • fresh coriander, to garnish


  • 1.

    Heat the oil in a frying pan and fry the onion until translucent.

  • 2.

    Add the rice, stir well and add the water and coconut milk. Bring to the boil.

  • 3.

    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.

  • 4.

    Serve garnished with the coriander.

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