vegetable stock to cook the ricefrom a cube is fine
1tablespooncoconut oilor vegetable oil
1medium onion
1red bell pepper
1small chiliSee note 1
1teaspoonfresh gingergrated
2garlic cloves
1teaspoonsweet paprika powder
½teaspoonfreshly ground black pepper
1teaspoondried thyme
200ml/ 6.7 fl.oz/ ¾ cup coconut milk½ a can of 400 ml/ 14 oz
1can kidney beans400 ml/ 14 oz
2-3teaspoonsfresh lemon juice
1teaspoonbutter
some fresh parsley
fine sea salt
Instructions
Wash the rice in a sieve. Place in a pot, cover generously with vegetable stock, and bring to a boil. Add a little salt if the stock is not salty enough, turn the heat down and simmer the rice, covered, 5 minutes less than required by the packet's instructions. Drain well.
In the meantime, chop the onion, bell pepper, and chili. Grate the ginger and the garlic.
Heat the oil in a heavy-bottomed saucepan. Cook the onion, pepper, and chili for about 3-4 minutes or until they are softer. Add the ginger and garlic and stir for one minute.
Add the sweet paprika powder, ground black pepper, and dried thyme and stir for another minute.
Add the cooked rice to the pan. Add coconut milk and drained kidney beans. Heat for 5-6 minutes, stirring occasionally, until the rice is tender and the beans are heated through.
Add 2 teaspoons of fresh lemon juice and salt to taste. Stir in the butter. Taste again and add more lemon juice (not too much) and salt if necessary.
Sprinkle the chopped parsley on top and serve as suggested above.
Video
Notes
Scotch bonnet would be very fitting, however, if you cannot find it use another kind of chili. Please add as much chili as you can handle and keep in mind that Scotch bonnet is very hot.