1 onion, sliced
oil for sautéing onion
½ cup/120 ml stock
½ chile, seeded and finely chopped
½ teaspoon thyme
½ cup/110 grams rice, cooked
½ cup/110 grams kidney beans, cooked
1 cup/75 grams dried desiccated coconut
2–3 tablespoons milk
1. To begin sauté the onion in the heated oil and then put it the stock, chili, thyme and a little salt. Cover and bring to the boil.
2. Now add the cooked beans and rice, followed by the coconut. Stir well and then let the mixture simmer, uncovered, for about 20 minutes so that the ingredients and flavors blend well.
3. After this, stir in the milk and heat the mixture through gently before serving accompanied by a green salad and/or a chutney.
Recipe from The World in Your Kitchen, by Glenda Jackson