Caribbean Series: Rice & Peas

Rice and peas is in fact rice and kidney beans, and not peas of the green kind. It's delicious and nutritious and complements jerk chicken (or any other Caribbean dish) perfectly.

Now, you can use a few other beans but today we shall be using the kidney kind.

Ingredients:

• 1 can kidney beans, including the liquid
• 1 can coconut milk
• 100ml water
• 2 cloves garlic, crushed
• 2 scallions, finely chopped. Including the green part
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 cups white long grained rice (rinsed and drained)

Drain the liquid from the kidney beans into a measuring jug. Add the coconut milk and 100ml of water.

Add the liquid, beans, garlic, chopped scallion and thyme to a large pot. Add the salt & pepper and bring to the boil.

Add the rice and add more water if needed. Bring to the boil on high for 2 minutes. Turn the heat to low, and simmer covered until the liquid is absorbed (this will take around 15-20 minutes).

Fluff with a fork before serving.