Servings:
Makes 1 serving Servings
Ingredients
- 2 can 15-ounce cans red kidney beans
- 1 can 13-ounce can coconut milk
- 2 cup long grain rice
- 1 cup small onion, chopped
- 1 clove garlic, chopped
- 1/4 teaspoon dried thyme
- 1 tablespoon oil
- 1 tablespoon scotch bonnet pepper
Preparation
Baking Directions:
Drain liquid from can of beans into a measuring cup.
Add can of coconut milk and enough water to make 4 cups of liquid.
Place liquids in pot with bean, onions, garlic, thyme and oil.
Bring to a boil.
Add rice and stir for 1 minute.
Reduce heat to medium-low.
Place Scotch bonnet on top of liquid and cover tightly for 30 minutes or until rice is tender.
Remove Scotch bonnet before serving.
