Rice n peas

Ricenpeas250g red kidney beans (tinned)
250g coconut milk
thyme, a few springs
ground nutmeg, pinch
2 spring onions, chopped
garlic clove
500g long grain rice

Drain the liquid from the kidney bean can and reserve, then mix with the coconut milk and enough water to make up 500ml. Add the liquid to a pan with the thyme, nutmeg, spring onion and garlic, then season with salt and pepper. Add the rice and bring to the boil for two minutes, then reduce to simmer for 15-20 mins until all the liquid is absorbed.

Fluff the rice before serving.

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