This recipe is one of the nicest accompaniments to breaded chicken and turkey dishes such as southern-fried, Kievs etc, but is very versatile and will go with many other dishes.
The original recipe comes from the side of a can of Gungo Peas, purchased at Morrisons!! I have found that red kidney beans work just as well and are more readily available, although it does turn the rice a slight pinky colour!
Try it and let me know what you think...........

Ingredients

1 400g tin of Gungo peas or Red kidney beans (drained)
1 400g tin of Coconut milk (can be low fat)
1 large onion, finely chopped
1 red chilli, finely chopped seeds removed
1 clove garlic, crushed
400ml vegetable stock, made with 2 oxo cubes
300g long grain or basmati rice, washed
2 tablespoon vegetable oil
salt and pepper, to taste

Method

Soften onion in a thick-bottomed, preferably non-stick saucepan, without colouring. Add the crushed garlic and chilli and cook for a further minute without colour.
Add coconut milk, rice, beans and vegetable stock. Bring to the boil, stirring gently. Reduce the heat to low simmer, cover with a lid and simmer until all liquid has been absorbed and rice is tender. Stir occasionally to prevent sticking.
Season to taste with salt and pepper and enjoy!!
Serves 4

Will re-heat very well in the microwave or pan. Just add a little water to it first to moisten.