Quick Rice & Peas
Course: BreakfastCuisine: SweetDifficulty: Medium
Servings
4
servingsCooking time
20
minutes
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Ingredients
200 g Rice
400 g Coconut milk
400 g Kidney beans
1 tsp Thyme, dried
1 tsp Salt
1 Small onion, chopped
1 Garlic, minced
- Tools
Saucepan
Sieve
Directions
- In a medium-sized saucepan with a lid, add the kidney beans (including the liquid), coconut milk, onion, garlic, thyme & seasoning. Add 400ml of water, stir through & then bring to the boil.
- Then, rinse the rice in a sieve until the water runs clear (4/5 times should do it). Once the Coconut milk has reached boiling point, add the rice, combine well and add the kidney beans. Now simmer for 20 minutes with the lid on.
- When all the liquid has gone, and the rice is fluffy, serve it up with my vegan jerk curry or jerk chicken.
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