Ingredients:
2 tablespoon vegetable oil
1/2 cup onion, finely chopped
2 cloves garlic, chopped
1 can (15 ounces) red kidney beans, drained
1 can (14 ounces) unsweetened coconut milk
1 1/2 cups water
2 cups of long grain white rice
2 sprigs fresh thyme
Half a scotch bonnet pepper or jalapeno pepper (optional)
Directions:
Heat oil in a pan with lid. Cook onion in oil for a few minutes until onion starts to get soft. Add garlic and cook another 30 seconds stirring constantly. Place water and coconut milk in the pan with beans and thyme. Bring to a boil. Add rice and stir. Reduce heat to medium-low. Place scotch bonnet or jalapeno pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove pepper before serving. Fluff rice with a fork.
awsome dish!
I’d had a friend tell me about this but had forgotten most of what she said so I tweaked yours a bit.
I started out with the oil and onions and sauteed it for few minutes and then added the beans (i remembered her telling me this is how she started hers) and kept it on low-medium heat for about 4minutes along with the rest of the stuff i.e garlic,thyme, etc. Then I added the coconut milk let it boil and then added the rice and water. Tastes so good. Didn’t have the scotch bonnet pepper on hand but will try it again with that and fresh thyme as i used the bottled one. I also used the liquid from the kidney beans as part of the water count when i added the rice with the water.
Great recipe. thanks for sharing. Yours is the best I’ve found. some of the ones i found mentioned dry red beans and i was looking for one that used canned one. This is perfect and time saving.