Caribbean Rice and Beans (or Peas)

300 grams basmati rice
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon chopped thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey

2 14- or 19-ounce cans of red kidney beans, rinsed and drained
1 14-ounce can of coconut milk
1 cup water
Chopped cilantro, to garnish

Mango and Ginger Salsa

Rince the rice until the water runs clear, and then place it in a large saucepan with a tight-fitting lid.  Add the onion, garlic, thyme, salt, pepper, honey, kidney beans, coconut milk, and water. Cover with the lid and bring to a boil, then reduce the heat to low and gently cook until the rice is tender, adding more water if necessary. Serve garnished with chopped cilantro and Mango and Ginger Salsa.

Serves 4-6.

From World Food Cafe Vegetarian Bible by Chris and Carolyn Caldicott