Spicy Caribbean Rice and Beans
Two tablespoon vegetable oil
1 cup raw rice
½ cup chopped onions
Two cloves garlic, finely chopped
One 16 - ounce can Kidney beans(or any beans you like), drained and rinsed
Lite coconut milk
Low sodium chicken broth
2 to 3 Scotch bonnet chilies, seeded and finely chopped
2 sprigs fresh thyme
¼ cup thinly sliced green onions
1. Chop onions, garlic, and scotch bonnet peppers. Set aside vegetables for later use. Next heat vegetable oil, in a saucepan until medium-hot; add the rice, onion, and garlic. Cook and stir until onion is tender and rice is golden about five minutes.
2. Stir in beans, coconut milk, broth, chilies, and thyme. Bring to a boil; cover and reduce heat to simmer. Cook until rice is done and the liquid is absorbed 20 to 25 Minutes. Garnish with chives if desired.
Makes six servings