Caribbean Rice and Beans

Ingredients

• 1.5 cups long-grain rice
• 1 can kidney beans (with liquid)
• 1 can coconut milk
• 3 spring onions
• 2 garlic cloves
• 1 tsp thyme
• 1 whole scotch bonnet (kept whole)
• Salt

Instructions

1. Add the beans with their liquid, coconut milk, spring onion, garlic and thyme to a pot.
2. Bring to a simmer and add the whole scotch bonnet.
3. Stir in the rice and salt, topping up with water to cover.
4. Cover and cook on low for 20 minutes until tender.
5. Remove the chilli, fluff and serve.

Serving suggestions

• Lovely with jerk chicken or curry.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions