Coconut rice with mango

Serves: 6Prep: 5 minutesCook: 20 minutes

Ingredients:400ml can of coconut milk280g long grain rice400g can of red kidney beansHandful of dried mango1 Scotch bonnet chilli100ml olive oil2 tbsp cider vinegar½ tsp caster sugar1 red onionSaltHandful cashew nuts2 tbsp chives, chopped2 tbsp coriander, chopped1 lime, juiced

Method:1. Put the coconut milk in a pan and then add about ¾ of a can of water. Add the rice to the pan with the kidney beans, mango and chilli.

2. Cover the pan and bring to the boil. Lower the heat and simmer for 15 minutes. Turn off the heat and leave uncovered for 5 minutes.

3. Make the dressing by combining the oil, vinegar, sugar, onion and salt.

4. Put the rice in a big bowl, add the cashew nuts, chives, coriander to the rice. Pour over the dressing and combine. Squeeze with lime.