Caribbean Coconut Rice with Pinto Beans

Ingredients

• 1/2 cup Long-grain white rice
• 1 cup Coconut milk (unsweetened)
• 1/2 cup Water
• 3/4 cup Pinto beans (cooked, drained)
• 1/4 cup Onion
• 2 cloves Garlic
• 1/2 tsp Thyme (dried)
• 1/4 tsp Allspice (ground)
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 tbsp Olive oil
• 1 tbsp Lime juice(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion and mince the garlic. Rinse the rice if desired.

2. 2

   In a pot, heat olive oil over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic and cook for 30 seconds.

3. 3

   Stir in rice, thyme, allspice, salt, and black pepper until the rice is evenly coated. Add coconut milk and water, bring to a simmer, then reduce heat to low.

4. 4

   Cover and cook for 15 minutes. Stir in the cooked pinto beans, re-cover, and continue simmering for 10 minutes, until rice is tender and liquid is absorbed.

5. 5

   Turn off heat and rest covered for 5 minutes. Stir in lime juice if using, then serve.