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Method

1. Heat the oil in a frying pan and fry the onion until translucent.

2. Add the rice, stir well to coat in the oil. Add the coconut milk and enough water to cover the rice by 1.5cm/⅝in.

3. Add the kidney beans, thyme and Scotch bonnet (if using). Bring to the boil, cover with a lid, then reduce the heat and simmer for 15-20 minutes, or until the rice is cooked.

4. Switch off the heat and allow the rice to stand, still covered for 10 minutes.

5. Season with the salt and freshly ground black pepper and serve garnished with the coriander.