Rice and Peas

• 40 g butter
• 1 small onion, finely chopped
• 1 small clove, finely chopped
• 250 g long grain rice
• 12 teaspoon fresh thyme leave
• 125 g creamed coconut, grated
• 450 ml vegetable stock
• 1 (400 g) can red kidney beans
• 1 scotch bonnet pepper
• salt & freshly ground black pepper

1. Heat the butter in a large pan and cook the onion and garlic for 3-4 minutes over a low to medium heat until softened.
2. Stir in the rice and glaze the grains in the butter for a minute.
3. Stir in the thyme, coconut, vegetable stock and beans.
4. Drop in the whole chilli and bring to the boil.
5. Reduce the heat and simmer gently, with the lid on, for approximately 15-18 minutes until the grains are tender and the liquid has been absorbed.
6. Carefully remove the whole cilli and discard.
7. Rest for 5 minutes before serving, to allow the rice grains to seperate.

butter, onion, clove, long grain rice, thyme, creamed coconut, vegetable stock, red kidney beans, scotch, salt

Taken from www.food.com/recipe/rice-and-peas-112670 (may not work)