Rice with beans and coconut milk

Ingredients (serves 3)

• Rice (dry)200 g
• Red kidney beans, cooked / tinned360 g
• Coconut milk (tinned)150 g
• Onion100 g
• White cabbage250 g
• Carrot100 g

Also: Garlic, thyme, allspice, chilli, lemon juice, salt, water

Method

1. Get ready: finely chop the onion and 2 garlic cloves. Rinse the rice (200 g) in cold water; rinse and drain the beans (360 g).
2. In a pot over medium heat, fry the onion and garlic for 3–4 min, until soft. Dry-fry them or use 1 tbsp coconut milk – no oil needed.
3. Add the rice, beans, the rest of the coconut milk (150 g in total), thyme, allspice, a pinch of chilli and 350 ml water. Season lightly with salt and bring to the boil over high heat for 2–3 min.
4. Cover and cook over low heat for 18 min, until the rice has absorbed the liquid and is soft. Don't stir and don't lift the lid.
5. While the rice cooks, cut the cabbage (250 g) into thin shreds and grate the carrot (100 g). Season lightly with salt, drizzle with lemon juice and scrunch with your hands for 1 min.
6. Take the pot off the heat and leave it covered for 5 min. Then fluff up the rice with a fork and serve with the cabbage salad on the side.