Name: Rice and beans
Prep time: 10 minutes
Cook time: 20-25 minutes
Yield: 4
Ingredients: 400g kidney beans; 450ml low-salt vegetable stock; 150ml half-fat coconut milk; 1 tsp fresh thyme, chopped; 3 spring onions, sliced; 1 green chilli, finely chopped; 225g long grain rice; freshly ground black pepper

This popular dish can be served as an accompaniment to other Caribbean foods.

Serves

Prep

10 minutes

Cook

20-25 minutes

Nutritional Information:

Each 239g serving contains (excludes serving suggestion)

KCal: 314
Carbs: 57.3g
Fibre: 6.0g
Protein: 8.7g
Fat: 4.3g
(Low)
Saturates: 2.6g
(Low)
Sugars: 1.8g
(Low)
Salt: 0.12g
(Low)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

400g kidney beans
450ml low-salt vegetable stock
150ml half-fat coconut milk
1 tsp fresh thyme, chopped
3 spring onions, sliced
1 green chilli, finely chopped
225g long grain rice
freshly ground black pepper

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Method

Step 1

Drain and rinse the beans, place in a large pan and add the stock.

Step 2

Bring to the boil and simmer for 5 minutes.

Step 3

Add the remaining ingredients, cover and simmer for 15-20 minutes or until the liquid has absorbed and the rice is cooked.

Step 4

Season well and serve.

Recipe tips

Try using other beans such as black eye beans, borlotti beans or a tin of mixed beans.
Freezing instructions: Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping hot throughout. Eat immediately and discard any leftovers.