Coconut Rice & Beans

A nice spin on ‘rice and peas’ which accompanies Caribbean dishes very well.  When you get everything into the pan you’ll be wondering what you’ve done wrong – it looks like a rather odd pudding rice dish, but have faith & do not stir!!!

Warning!!! Do not stir this dish – it will break up the rice grains and you’ll end up with a creamy, beany rice pudding!  This needs to be treated like a paella rather than a risotto – it works best if you have a non-stick casserole that you could use to cook this in a cool oven rather than in a pan on the hob


  • 1 tbsp Vegetable Oil
  • 2 Onions, sliced
  • a large pinch of Sea Salt
  • 1 tbsp Jerk Seasoning
  • 400ml Basmati Rice, very well rinsed & drained
  • 1 * 400ml tin Kidney Beans
  • 1 * 400ml tin Coconut Milk
  • 400ml Vegetable Stock


  • In a medium sized pan add the oil, onions and salt and sweat for about 5 minutes until soft
  • Stir in the spices until the coat the onions well, and cook for about 30 seconds
  • Add the rinsed rice, beans, coconut milk & stock and bring to a simmer
  • Cover well and simmer for 15-20 minutes until the rice is cooked through
  • Alternatively cook in the oven

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