Caribbean Coconut Rice with Kidney Beans

Ingredients

• 1 cup kidney beans (cooked, drained)
• 1 cup coconut milk (unsweetened)
• 3/4 cup long-grain white rice (uncooked)
• 3/4 cup water
• 1/2 medium onion
• 2 cloves garlic
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1/2 tsp black pepper
• 1/4 tsp salt(optional)
• 2 tbsp scallions (for serving)(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion and mince the garlic. Measure the rice, coconut milk, water, and beans; set aside with thyme and pepper.

2. 2

   In a pot, sauté onion for 3–4 minutes until softened. Add garlic and cook 30 seconds, then stir in thyme and black pepper.

3. 3

   Add rice, coconut milk, and water. Bring to a simmer, then cover and cook for 15 minutes, stirring once halfway.

4. 4

   Stir in the kidney beans and cook covered for 10–12 minutes more, until the rice is tender and the liquid is absorbed.

5. 5

   Rest off the heat for 5 minutes, then fluff and serve (top with scallions if using).