Chilli, Beans and Rice

      Serves 6-8

  • 2 tablespoons cooking oil

  • 450g (1lb) minced pork

  • 2 onions, chopped

  • 2 cloves garlic, finely chopped

  • 2 green chillies

  • 700g (1lb 8oz) long-grain rice

  • 1 tin of tomatoes, roughly chopped

  • 1 tin of ready cooked red kidney beans or chilli beans — drained

  • 1.8 litres (3pts) vegetable stock, plus extra

  • 100g (4oz) creamed coconut (roughly half a packet)

  • 2 sprigs of chopped parsley and coriander (optional)

  • Salt and pepper

You will also need a large casserole or large saucepan. Deseed the chillies and chop finely, washing hands well afterwards as any chilli ‘juice’ near the eyes is very painful indeed. Heat the oil in a large casserole dish or saucepan over a medium heat, add the minced pork, chopped onions and garlic and fry for about 5 minutes turning often until lightly coloured. Add the remaining ingredients except the creamed coconut and herbs (if using) until the end of cooking. Bring to the boil, cover and simmer for about 10 to 15 minutes or until the rice is just tender. Add extra water or stock if the mixture looks dry. Gradually stir in the creamed coconut until it has melted, then stir in the herbs if using. Taste for seasoning and serve hot.

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