Nigerian Coconut Rice with Carrots, Green Beans and Pepper

Ingredients

• 350 g long-grain rice
• 400 ml coconut milk
• 1 onion
• 1 red pepper
• 2 carrots
• 150 g green beans
• 2 garlic cloves
• 1 tsp curry powder
• 1 tsp dried thyme
• 250 ml gluten-free vegetable stock
• 2 tbsp vegetable oil

Method

1. 1

   Heat the vegetable oil in a large heavy pan over a medium heat and fry the chopped onion for 4 minutes. Add the crushed garlic, curry powder and thyme and cook for 1 minute.

2. 2

   Add the rinsed rice and stir for 1 minute to coat in the oil, then pour in the coconut milk and vegetable stock with 1/2 tsp salt. Bring to the boil, stirring once.

3. 3

   Cover tightly and cook on the lowest heat for 12 minutes.

4. 4

   Scatter the diced carrots, the green beans cut into 1cm lengths and the diced red pepper over the rice, cover again and cook for 8-10 minutes until the rice is tender, the liquid absorbed and the vegetables steamed. Coconut rice catches easily, so keep the heat very low.

5. 5

   Fork the vegetables through and serve straight away. Cool any leftover rice quickly and refrigerate within an hour.