 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Chilli heat tempered with coconut milk is the essence of Caribbean cooking. This dish is lovely with a simple avocado and tomato salad, drizzled with vinaigrette. This could also be made with ordinary burgers, or tofu cubes. Ingredients:
1 medium onion, finely chopped |
2 tablespoons olive oil |
225 g veggie burgers, cubed |
1 small chili, trimmed and de-seeded |
3 tomatoes, chopped small |
600 ml coconut milk |
350 g long grain rice |
225 g tinned black-eyed beans or 225 g kidney beans, drained |
sea salt and pepper |
Directions:
1. In a large saucepan, saute the onion in the olive oil, then add the burger cubes and toss until they are lightly browned.
2. Then add the remaining ingredients except for the beans, and stir well.
3. Bring to the boil, cover and simmer for 10 minutes.
4. Stir in the beans and cook for a further ten minutes, until the rice is tender, adding water if necessary.
5. Season to taste.
|
|