Ingredients

1 tbsp vegetable oil
1 small onion, chopped
1 garlic clove, crushed
1 red chilli, seeded and finely chopped
1 tbsp chopped fresh thyme or 1 tsp dried
200g long-grain rice
400ml can coconut milk (subsitute with 150 ml dessiccated coconut and 250 ml milk, mixed in blender)
100ml vegetable stock
420g can red kidney beans, drained and rinsed
Small tin of peas
salt and freshly ground black pepper
fresh thyme leaves to garnish

Caribbean Coconut Rice

Heat the oil in a large saucepan, add the onion and cook gently for 3–4 minutes until softened.
Stir in the garlic, chilli and thyme and cook for 1 minute
Stir in the rice.
Pour over the coconut milk and stock, bring to the boil and stir, then cover the pan.
Reduce the heat and simmer for 12–15 minutes until all the liquid has been absorbed and the rice is just tender.
Add a little more boiling stock or water if the stock has all been absorbed before the rice is cooked.
Stir in the beans, season to taste and scatter over some fresh thyme leaves to garnish.