Rice and Peas
This is a quick and convenient recipe for rice and peas that does away with soaking red peas and cooking beforehand. Follow the recipe closely for rice and peas full of flavour.
- 250 g Long Grain Rice
- 20 g Coconut Cream
- 400 g Tin Red Kidney Beans
- 1 Vegetable Stock Cube
- ½ tsp Salt
- Pinch of Dried Thyme
- 270 ml Water
Wash the rice and transfer to a saucepan.
Add all the dry ingredients.
Pour in the tin of kidney beans including the water.
Add the water and stir the pot.
Bring the covered pot to a gentle boil.
Simmer on a low heat for approximately 5 minutes.
Turn down the heat to low and steam for 20-25 minutes.
Serve with any curry or stew.