2 tbsp olive oil
1 onion, sliced
1 garlic clove, crushed
1 tbsp dried or fresh thyme
400 ml/14 fl oz vegetable stock
200 g/7 oz basmati rice
400 g/14 oz canned red kidney beans
Or gungo peas drained
4 tbsp coconut milk/or soy single cream
Salt and pepper
1.Heat the oil in a large saucepan, add the onion and fry over a medium heat, stirring for about 5 minutes until soft.
2. Add the garlic and thyme and stir for 30 seconds, stir the stock into the pan and bring to boil.
3.Stir in the rice, then reduce the heat, cover and simmer for 12-15 minutes until the rice is just tender.
4.Stir in the coconut milk/soy single cream and beans, then season to taste with salt and pepper if using.
5.Cook over a low heat 2-3 minutes, stirring occasionally, until thoroughly heated. Serve hot.