Ingredients
400g tin Dunn’s River Peas & Beans
400g tin coconut milk
1 onion, finely chopped
1 chili, finely chopped
300g/10 and a half oz fat rice
400ml vegetable stock
Preparation
In a saucepan soften 1 finely chopped onion in 2tbsp oil Remove the seeds from 1 fresh red chili, chop finely and add to the pan Add 1 x 400ml can Dunn’s River Coconut Milk, 300g Encona White Rice and salt & pepper, to taste Drain 1 x 400g Dunn’s River Caribbean Peas & Beans and add to the pan Stir in 400ml vegetable stock Bring to the boil then reduce the heat Stir, cover the pan and cook on a low heat for 20 minutes until the rice is tender and the liquid absorbed
