Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 onion, finely chopped
- 2 cloves garlic, grated or finely chopped
- 2-3 fresh hot chillies, deseeded and finely chopped
- 450grams basmati rice, rinsed
- 400grams black-eye beans, drained and rinsed
- 1 2/3 cup coconut milk
- 2 cup vegetable stock, hot
Method
Step 1 of 3
Heat the oil in a large lidded pan over a low heat, and sweat the onion for 5 minutes until soft and translucent. Add the garlic and chillies, and cook for a few seconds more.
Step 2 of 3
Stir through the rice, making sure that the grains are well coated, then tip in the beans, coconut milk, and most of the stock. Cover the pan, and gently cook over a low heat for about 20 minutes until all the liquid has been absorbed and the rice is cooked; if you need to add more stock, do so.
Step 3 of 3
Season to taste with salt and black pepper, and serve hot with some chunky roasted vegetables and chillies.
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