Makes: 4


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


  1. Mix the creamed coconut with 2 litres of hot water and simmer for 20 minutes.
  2. 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.
  3. 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.