1 400g tin of red kidney beans (s)(ff)
1 medium onion, chopped (s)(sff)
1 spring onion , crushed (s)(sff)
2 cloves garlic, minced (sff)
2 teaspoon dried thyme
200mL low fat coconut milk (Blue Dragon 3.5syn per 100ml)
water (or chicken or vegetable (sbroth)
1 scotch bonnet chilli )(s)(sff)
1 cup long grained brown rice (ff)
Salt and pepper to taste
Rinse beans and leave to drain.
Heat a large saucepan sprayed with Fry Light. Add onions and garlic and cook, stirring, until soft. Add the thyme, the beans and the coconut milk plus water to make up 4 cupful, and simmer, covered, for ten minutes. Add the rice and bring to a boil. Place the chilli on top. Reduce heat and simmer, covered, for 30-40 minutes or until all of the moisture has been absorbed by the rice. Remove the scotch bonnet chilli.
Serve with chicken.
Credit: Pete’s Recipe Book
Jamaican Rice and Peas