Coconut Rice and Beans

Melt in your mouth beans combined with coconut flavoured rice; spicy notes from the chillies and crispy onions is simply heartwarming.

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Serves 2

Ingredients

  • 80g easy cook long-grain rice per person
  • 1 teaspoon sea salt
  • 1 knob grated fresh ginger
  • 1 cup water
  • 1 chicken or vegetable stock cube (or bouillon powder)
  • 1 tin coconut milk
  • 1 tin  can kidney beans, rinsed and drained
  • 2 birds eye chillies (or 1 small scotch bonnet
  • Teaspoon, olive oil
  • Half, white or brown onion, diced
  • Salt and black pepper to taste
  • Squeeze of lime juice, optional

Instructions

  1. Heat the coconut milk and water in a pot over medium-high heat then add the rice. Cook for 10 minutes.
    The rice should be cooked in about 15-20 minutes.
  2. Add the grated ginger, salt, stock cube  and stir well. Add the kidney beans, chillies and bring to a simmer, turn the heat down low and cover.
  3. Once its cooked, remove from the heat and leave it covered for 5 minutes.  In a skillet, add a teaspoon of olive oil and fry the onions till golden brown. Top the onions on the rice with extra chopped chillies and a squeeze of lime juice.
  4. To serve, fluff with a fork.

This also goes well with curried lamb or sautéed prawns with garlic.

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