An easy, simple recipe that can be cooked in one pot.
Cook: 45 Mins
Serves: 6
Price: 87p per serving
Nutritional Information
Each 188 serving contains
Energy
951kj
227kcal
951kj
227kcal
11%
Fat
3.4g
3.4g
Low
5%
5%
Saturates
2.6g
2.6g
Low
13%
13%
Sugars
1.3g
1.3g
Low
1%
1%
Salt
0.19g
0.19g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
506kj/121kcal
Typical energy values per 100g:
506kj/121kcal
Ingredients
250g basmati rice
400g tin kidney beans in water, drained and rinsed
3 spring onions, thinly sliced
1 scotch bonnet, left whole (optional)
2 sprigs fresh thyme
200ml light coconut milk
1 reduced salt stock cube (use gluten free and vegan if required), dissolved in 400ml boiling water
Method
1
Pour the rice into a sieve then rinse under a cold tap until the water runs clear.
2
Place all the ingredients in a large saucepan and cover with a lid. Bring to the boil and simmer for 20-25 minutes on a low heat until the rice is tender.
3
Remove the lid and fluff the rice with a fork. Then, remove the thyme sprigs and scotch bonnet, if using, before serving.