Fragrant lime, rosemary, coconut & black bean rice

Think of this as my salute to Jamaican rice and peas- -a dish enjoy very much. My versionues black beans, which are easier to find than the classic gungo peas, and I find that a little lime zest really lifts the dish. It`'s a great accompaniment to a curry or stew and spiced meat or vegetable dishes, but equally good with roast chicken, and it also freezes well

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a saucepan over a medium-high heat and drizzle in a little vegetable oil. Add the onion and cook unti| softened and translucent. Then add the garlic slivers, stir well and cook for another 10 minutes until the onion is soft.

Step 2

Add the rice, butter, rosemary and beans;and give the contents ofthe pan a quick but gentle stir before adding a generous amount of salt and pepper, followed by the ime zest and juice, coconut milk and water, stirring well

Step 3

Cover the pan with a lid, reduce the heat and cook gently for 20 minutes or so. Remove the lid and cook for another 15 minutes, or until the liquid has filly evaporated and the rice is soft and cooked through Gently fluff up the rice with a fork and serve