About this recipe:Rustle up a speedy version of the popular West Indian classic, "rice ‘n’ peas," for a delicious, nourishing one-pot meal, and give it a real kick with hot chillies if you're brave enough. Serve with a baby spinach and iceberg lettuce salad.
2 tbsp vegetable oil
1 large onion, chopped
1 red pepper, chopped
2 large garlic cloves, crushed
1-2 red chillies, to taste, seeded and chopped (see Shopping tip)
150g chorizo sausage, or other spicy cured sausage, cubed
250g basmati rice, rinsed
400ml can coconut milk
600ml boiling water or chicken stock, made with stock cubes
2 sprigs of fresh thyme, plus extra to garnish
1 bay leaf
400g can black-eyed beans, kidney beans or gunga peas, drained
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Method Prep:5min › Cook:23min › Ready in:28min
Fry the vegetables: Heat the oil in a large, heavy-based pan, and cook the onion, pepper, garlic and chillies for 5 minutes or until just softened.
Add the rice: Toss in the cubed sausage, then the rice, and stir-fry for 1-2 minutes. Pour in the coconut milk and water or stock. Season and bring to the boil. Stir in the herbs, then cover and simmer gently for 10 minutes.
Add the beans: Stir in the beans, and cook for a further 5 minutes or until the rice is tender and the beans heated through. Serve, sprinkled with a little thyme.
Go as hot as you dare – try Scotch bonnet, habanero or bird's eye chillies.