Rice and beans

INGREDIENTS
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, grated or finely chopped
2–3 red chillies, deseeded and finely chopped
450g (1lb) basmati rice, rinsed
400g can black-eye beans, drained and rinsed
400g can coconut milk
500ml (16fl oz) hot vegetable stock
salt and freshly ground black pepper

METHOD
Heat the oil in a large lidded pan over a low heat, and sweat the onion for 5 minutes until soft and translucent. Add the garlic and chillies, and cook for a few seconds more.
Stir through the rice, making sure that the grains are well coated, then tip in the beans, coconut milk, and most of the stock. Cover the pan, and gently cook over a low heat for about 20 minutes until all the liquid has been absorbed and the rice is cooked; if you need to add more stock, do so.
Season to taste with salt and pepper, and serve hot.