Jamaican Rice 'n' Peas

Cook the rice following the pack instructions in a large saucepan of salted boiling water.

Add the thyme when it has boiled. Stir in the kidney beans 5 minutes before the end of the cooking time.

Meanwhile, heat the oil in a small pan. Gently fry the onion and chilli until soft.

When the rice is tender, strain well and return to the pan, stir in the onion mixture, the coconut cream and season to taste.

Serve immediately.

Source: Sainsbury's