Rice & peas

Nutrition and extra info

  • Gluten-free
  • Vegan

    • Nutrition: Per serving

  • kcal335
  • fat9g
  • saturates6g
  • carbs52g
  • sugars3g
  • fibre6g
  • protein9g
  • salt0.04g
  • Ingredients
  • Method

    • Ingredients

  • 400g can kidney beans, rinsed and drained

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 400ml can low-fat coconut milk

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • ½ tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ tsp ground allspice
  • 6 spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 200g long grain rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

    • Method

    1. Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.

    2. Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions. 

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