Jamaican Rice and Peas

If you’re familiar with Jamaican food you’ll know that rice and peas is actually rice and beans. I love this dish, it’s easy and tasty and it’s packed full of good things like protein, whole grains and iron. 
Make a big pot and eat as a side with marinated chicken and fried plantains or on its own as a quick lunch.
Serves 4
1 tablespoon of canola oil
One medium sized onion, finely chopped (ideally the onion should melt into the rice. A food processor does a good job)
Brown jasmine rice
1 can of coconut milk
1 can of red kidney beans 
Salt

• In a large heavy bottomed pot fry the onion in the oil until soft
• Pour in the can of coconut oil
• Fill the empty can with rice, add to the pot
• Fill the same can with cold water and pour into the pot, scrape out any rice kernels
• Drain the beans and add to the rice
• Cook for about 45 minutes or until the rice is cooked through and the liquid has been absorbed