Wednesday, 23 September 2009

Rice and beans/peas

1 onion
2 cloves of garlic or a little squeeze of garlic paste
one can (400ml) coconut milk
400ml chicken stock (made with 1.5 chicken stock cubes)
sprinkle of chili flakes
seriously good shake of dried thyme
400g basmati rice
one regular can of gunga peas, black beans or kidney beans, drained and rinsed

So, sweat off the onion and garlic together with the chili flakes until they're nice and soft.

Add the rice, beans/peas, coconut milk and chicken stock, with the thyme, and bring it to the boil.

Put the lid on, reduce to minimum heat and leave to cook - you need to stir it occasionally but not loads. When all the liquid has been sucked up, taste it to see if it's cooked, and then put the lid back on for a few minutes while you fiddle about with the sauce and put the dishes out. When you're ready to eat, fluff it up with a fork and go forth

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