400g tin Sea Isle Red Kidney Beans
200g KTC block creamed coconut, grated
4 tsp salt
knob of butter
1 ½ scotch bonnet chilli
1 spring onion, chopped
1 tsp Sea Isle Dried Thyme
2 cloves garlic, crushed
1 tsp Sea Isle Everyday Seasoning
500g Sea Isle Pre-Fluffed Easy Cook Rice
- Mix the creamed coconut with 2 litres of hot water and simmer for 20 minutes.
- Rinse the rice under cold water and drain and add to the coconut with salt, butter, chilli, garlic, spring onion, thyme and everyday seasoning. Cook for 20 minutes on a low heat with a lid on the pan.
- Add the kidney beans and cook for another 5 -10 minutes.
Tip: You need just over double the amount of liquid to rice which you can check by measuring both out in a mug.