About this recipe:This fabulous storecupboard dish tastes fantastic and is so simple to make. The addition of coconut milk gives it a real taste of the Caribbean.
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
100ml vegetable stock
420g can red kidney beans, drained and rinsed
salt and freshly ground black pepper
fresh thyme leaves to garnish
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Method Prep:10min › Cook:20min › Ready in:30min
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, then 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.
For a more substantial main meal, serve topped with prawns. Quickly sauté 200g raw peeled prawns in a little garlic butter, with one seeded and finely chopped red chilli, if liked. Toss in some snipped chives then heap on top of the rice to serve.
This is THE most amazing recipe that i've tried in a long time. I had it with the prawns and I couldn't stop eating it. Its amazing! And DON'T have it with peas...it changes the recipe completely! - 18 Dec 2014