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Rice and peas


  • 1 tbsp vegetable oil
  • 1 large red onion finely diced
  • 3 spring onions
  • 4 large garlic cloves
  • 1 tblsp dried thyme
  • Chilli flakes optional
  • 1 400 g tin red kidney beans
  • 3 cups basmati rice
  • 1 400 g tin coconut milk
  • Salt and pepper to taste


  1. Place rice in a seive and thoroughly wash off starch until the water runs clear.
  2. Fry onion in the oil on a low heat until soft.
  3. Gently crush the garlic cloves, remove the ends from the spring onions and add to the pan with thyme and chilli if using.
  4. Drain the kidney beans, preserving the liquid, and add the beans to the pan, stir.
  5. Add the rice and fry for 1-2 mins.
  6. Add the preserved liquid from the kidney beans and the tin of coconut milk. Be sure to measure this liquid, then add additional water to make up 6 cups of liquid in total.
  7. I would normally put the water in the empty tins, swill it round and use that water to make up the 6 cups.
  8. Bring to the boil.
  9. Cover the pan and simmer on a very low heat for 15 mins.
  10. Remove from heat and leave pan covered for 5 mins.
  11. Remove garlic cloves and spring onions and fork through the rice to seperate the grains.

Recipe Notes

With traditional rice and peas you would cook dried kidney beans with thyme and garlic and use the cooking liquid to add to your rice. Using a tin of beans is much quicker and does not impact the flavour too much.