Jamaican Rice and Peas

The recipe

Instructions

1. 1
   Soften the chopped onion, sliced spring onion and garlic in a little oil in a pot for 4 minutes.
2. 2
   Add the coconut milk, drained black beans, thyme, crumbled stock cube, the whole chilli and 300ml water. Bring to the boil.
3. 3
   Rinse the rice, then stir it in and bring back to the boil.
4. 4
   Turn the heat right down, cover and cook for 18-20 minutes until the rice is tender and the liquid absorbed.
5. 5
   Lift out the whole chilli, fluff up with a fork and serve.

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