Easy rice & peas

Name: Easy rice & peas
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, sliced; 1 garlic clove, crushed; 1 tbsp chopped thyme; 400 ml/14 fl oz vegetable stock; 200 g/7 oz basmati rice; 4 tbsp coconut milk; 400 g/14 oz canned red kidney beans, drained and rinsed; Salt & pepper; Fresh thyme sprigs, to garnish

Joshua Wilman @cook_13523020

Brisbane, Australia

Easy rice & peas

Joshua Wilman @cook_13523020

Saved

Ingredients

2 tbspolive oil
1onion, sliced
1garlic clove, crushed
1 tbspchopped thyme
400ml/14 fl oz vegetable stock
200g/7 oz basmati rice
4 tbspcoconut milk
400g/14 oz canned red kidney beans, drained and rinsed
Salt & pepper
Fresh thyme sprigs, to garnish

Saved

Steps

1

Heat the oil in a large saucepan, add the onion and fry over a medium heat, stirring, for about 5 minutes until soft.
2

Add the garlic and thyme and stir-fry for 30 seconds. Stir the stock into the pan and bring to the boil.
3

Stir in the rice, then reduce the heat, cover and simmer for 12-15 minutes, until the rice is just tender.
4

Stir in the coconut milk and beans, then season to taste with salt and pepper.
5

Cook gently for 2-3 minutes, stirring occasionally until thoroughly heated. Serve hot, garnished with thyme.