Red Beans and Rice

I created this rice dish to accompany my Cuban vegetable picadillo recipe. To make it, you will need:

• 200g long grain rice
• 1 can of coconut milk
• 1/2 tsp turmeric
• 1/2 tsp crushed chilli flakes
• 2 tbsp passata
• 1/2 onion (chopped)
• 1/2 tsp salt
• 200g red kidney beans
• 1 tsp cumin seeds
• 1 garlic clove (crushed)
• 1 tbsp olive oil
• handful of frozen peas (rinsed)

Heat the oil in a medium size pan, and add the garlic, onion and turmeric and stir on a medium heat for 3 minutes.

Add the passata, chilli flakes and kidney beans and stir for 3 minutes.

Add the remaining ingredients, and fill the empty coconut can with water and add that to the mixture.

Stir on a high heat until the mixture is gently boiling, then cover the pan with a lid and reduce the heat to low for 10 minutes.

Turn off the heat, add the peas, stir and replace the lid for 5 minutes.

Serve or transfer to a serving dish.