About the Recipe
Ingredients
1 onion, diced
4 garlic cloves, minced
3 green onions, chopped
4 thyme sprigs
1 scotch bonnet pepper, diced
1/2 tsp coconut sugar
1/2 tsp black pepper
1 tsp allspice
red kidney beans, canned
14 oz coconut milk, canned
2 tsp salt
1Â Â 1/2 cup brown basmati rice, rinsed well
1Â Â 1/4 cup water
Preparation
Prep
Chop/dice garlic, onion, scallions and pepper. Set aside.
Make
Add onions, garlic, scallions, thyme, scotch bonnet pepper, sugar, black pepper, and allspice berries in a large saucepan over medium heat. Saute.
Once onions are soft (about 2-3 minutes), turn the heat up to medium-high. Add in the kidney beans, rice, coconut milk and water then stir together.
Bring to a boil, cover, then continue to simmer until rice is fluffy and liquid is soaked up(about 25-30 minutes). Remove from heat. Carefully discard the thyme stems and scotch bonnet pepper.