Jerk snapper with rice and peas

Quick and easy spiced fish combine with classic rice and peas in this Jamaican-style supper.

Ingredients
For the rice and peas
50ml/2floz vegetable oil
1 onion, finely chopped
300g/10½oz long grain rice
400ml/14fl oz coconut milk
1x 400g/14oz tin kidney beans, rinsed and drained
3 tbsp chopped fresh thyme
salt and freshly ground black pepper
For the jerk snapper
2 tbsp vegetable oil
4 x 150g/5oz red snapper fillets
50g/2oz jerk seasoning
fresh coriander leaves, to garnish

Preparation method
For the rice and peas, heat the oil in a large lidded pan and fry the onion until soft but not coloured.
Add the rice and stir well, then add the coconut milk and 400ml/14fl oz water and bring to the boil.
Add the kidney beans and thyme, reduce the heat and simmer, covered, for about 20 minutes, or until the rice is cooked. Season to taste with salt and freshly ground black pepper.
For the jerk snapper heat the oil in a large pan over a medium heat. Rub the jerk seasoning into the fish and fry for two minutes on each side.
Serve the fish with the rice and peas alongside, garnished with coriander.
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