Keyword beans, coconut rice, jamaican rice, rice and peas, rice,
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 6hungry people
Cost €5
Equipment
Large pyrex dish or other oven-proof dish big enough to hold all the ingredients
Ingredients
400mlCoconut milk, 1 tin
400gCooked black beans, see note
400mlChicken or Veg stock
400mlLong grain rice washed, see note
2sprigsFresh thyme
1 tspsalt
Instructions
Heat oven to 190°C / 375°F / Gas 5
In a pot heat up the coconut rice and stock, add salt, taste the coconut milk with the stock first as salt content varies depending on if you are using a stock cube or homemade stock, bring to a boil
Add the washed rice, cooked black beans and sprigs of thyme to the ovenproof dish then add the hot stock/coconut milk and stir gently to mix add the 2 sprigs of thyme
Cover the dish with kitchen foil and place in the centre rack of your oven and cook for approx 35-40 mins
After 35-40 mins take out of the oven and with a fork fluff up the rice then cover with a clean dishcloth and let rest for 5 mins before serving