Caribbean coconut rice and beans

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• White rice (long grain)320 g (80 g)
• Canned kidney beans400 g (100 g)
• Coconut milk (can)240 g (60 g)
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Dried thyme2 g (0.5 g)
• Salt4 g (1 g)

Method

1. Soften onion and garlic in the pot.
2. Add rice, beans, coconut milk, thyme, salt and 120 ml water per serving.
3. Lid on, lowest heat 20 minutes.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in dry stores — nothing here needs a fridge.
• One pot — less to secure, less washing-up with fresh water.
• No listed allergens in our data — still check the labels of what you buy.