A classic side dish for all West Indian Cuisines and this is great for Caribbean catering. The key to this dish is to double the amount of water versus the amount of rice you cook. Many cooks prefer the taste of American Long grain rice. But most white will work in this dish apart from sticky rice.

Be sure to sure tinned kidney beans otherwise you’ll need to cook the beans for hours before they are ready otherwise you could find that your guess may have a runny tummy.

 

Preparation Time: 5mins

Cooking Time: 40 mins

Ingredients:

2 Cups of Rice

1 Cooked tin of Red Kidney Beans

1 Tea Spoon of Coconut Cream

1 Pinch of Thyme

Method:

Drain The Kindkey beans and place into the sauce pan.

Add 4 cups of water to the sauce pan and boil for 10 mins.

Add the thyme and the coconut cream.

Add the rtwo cups of white long grain rice.

Reduce the heat, cover and allow to simmer for a further 30mins

 

 

    

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