Ingredients

The following ingredients have 7 Servings
  • 1 tsp coconut oil (or canola)
  • 1 garlic clove (crushed)
  • 1/4 cup onion (minced)
  • 1 scallion (chopped)
  • 1 sprig fresh thyme
  • 15.5 oz can red kidney beans (rinsed and drained)
  • 2 cups uncooked long grain rice
  • salt and fresh ground pepper (to taste)
  • 2 1/4 cups water
  • 13.5 oz can (1 3/4 cups light coconut milk)
  • 1 whole scotch bonnet hot pepper (not chopped)

Instruction

  • In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion and thyme.
  • Sauté a few minutes, then add rice, beans and stir.
  • Add the coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil.
  • Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top.
  • Cover; reduce heat to low; simmer for 25 minutes.
  • Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice (do not be tempted to lift the lid before that).
  • Serve hot.