Ingredients
The following ingredients have 2 Servings
- 200 g (1 cup) white rice (uncooked)
- 120 ml (½ cup) coconut milk
- 360 ml (1 ½ cups) water
- pinch salt
- 1 Tbsp olive oil
- 1 small brown onion (peeled and finely chopped)
- 3 cloves garlic (peeled and crushed)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper
- 120 ml (1/2 cup) coconut milk
- 540 g (19oz) tin (340g drained weight) callaloo (drained)
- 400 g (14oz) tin black beans (drained)
- salt and pepper
- 1 plantain (green or yellow) (peeled and cut into 1cm slices)
- oil for frying
- salt
Instruction
- Place the rice, coconut milk, water and salt in a pan. Bring up to a simmer, stir once then cover and turn down to the lowest possible heat. Cook for 15-20 minutes until the rice is tender and the liquid has been absorbed.
- Meanwhile, heat the olive oil in a saucepan over a low heat; add the onion and cook gently for 5-10 minutes until soft. Add the garlic, cumin, coriander, paprika and cayenne pepper and cook, stirring, for another minute.
- Stir in the coconut milk then the drained callaloo and black beans. Season to taste with salt and pepper and continue to cook for about five minutes, until heated through.
- Pour enough oil into a small frying pan to cover the bottom and place over a medium heat. Add the plantain slices and fry for a few minutes, until golden. Flip the slices over and cook for a couple more minutes on the other side until golden. Drain on kitchen paper and season generously with salt.
