Easy Rice and Peas
Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 1 garlic clove, crushed
- 1 tbsp dried or fresh thyme
- 400 ml/14 fl oz vegetable stock
- 200 g/7 oz basmati rice
- 400 g/14 oz canned red kidney beans or gungo peas drained
- 4 tbsp coconut milk/or soy single cream
- Salt and pepper
Preparation
Heat the oil in a large saucepan, add the onion and fry over a medium heat, stirring for about 5 minutes until soft.
Add the garlic and thyme and stir for 30 seconds, then stir the stock into the pan and bring to a boil.
Stir in the rice, then reduce the heat, cover and simmer for 12-15 minutes until the rice is just tender.
Stir in the coconut milk or soy single cream and beans, then season to taste with salt and pepper if using.
Cook over a low heat for 2-3 minutes, stirring occasionally, until thoroughly heated. Serve hot.
