Gently soften the onion in the oil. Stir in the garlic, followed by the rice. Pour in the coconut milk and water. Add the thyme, chilli, if using, beans and 1 t salt.

Bring to a boil then reduce the heat, cover tightly and gently cook for 45 minutes, or until the rice is tender and the liquid absorbed. Turn off the heat and leave, covered, for 5 minutes.

Fluff with a fork and check seasoning.

To serve, top with the shredded ham and sprinkle with chopped parsley. Serve with the red pepper spread (available from Woolworths) on the side.

Per serving: 2441.7 kJ, 20.8 g protein, 26.2 g fat, 67.9 g carbs

Cook's note: leave out the ham for a perfectly balanced protein-rich vegetarian meal.

TASTE’s take:

The nutritious combination of rice and beans is a staple all over South America and the Caribbean. In fact, there are probably as many versions of it as there are cooks and countries.