Total cooking and preparation time approximately 15 minutes

Serves 4

Ingredients

3 cups rice
4½ cups coconut or soy milk
14 oz tin kidney beans
½ red pepper, finely chopped
3 large or 6 small spring onions
3 tbsp toasted flaked almond
1 fresh red chill, finely chopped
1 tsp ground ginger
2 tsp garlic granules
1 tbsp dried thyme
1 tbsp lime juice
1 tsp salt
1 tsp coarse ground black pepper

Method

1. Put all the ingredients into a microwave proof bowl.
2. Stir, then microwave for about 13 minutes until the rice has softened, then leave to stand for a couple of minutes.
3. Drain off any excess water, fluff up with a fork and serve.