Combining rice with peas (which in the case of this dish are actually beans) makes the protein in this dish complete, meaning it contains all of the essential amino acids.
For the rice and beans
- 1 tbsp extra virgin coconut oil
- 1 large red pepper cut into halves, deseeded and then cut into square
- 1 small onion finely diced
- 175g long grain brown rice
- ½ x 400ml can coconut milk
- 150ml water
- 1 tsp dried thyme
- Pinch of ground black pepper
- 1 x 400g can canned red kidney beans drained and rinsed
For the greens
- ½ tbsp extra virgin coconut oil
- 160g spring greens finely shredded
- ½ tsp yellow mustard seeds
- Heat one tablespoon of coconut oil in a medium saucepan, then fry the onion and pepper until they are softened and slightly brown.
- Stir in the rice, coating it with oil, then add the coconut milk, water, thyme and black pepper. Bring to the boil, cover and simmer over very low heat for 30 minutes.
- At the end of the 30 minutes, put the kidney beans on top of the rice without stirring, and cook a further 15 minutes until all of the water has been absorbed.
- While the rice and beans are cooking, prepare the greens by plunging them into boiling water for about five minutes, then drain.
- Heat 1/2 tablespoon of coconut oil in a large frying pan, add the mustard seeds and cook for one minute, then stir in the greens. Cook for two minutes until tender.
- Divide the rice and beans onto two plates with spring greens on the side, and serve.