1 habañero or scotch bonnet pepper, minced (remove the seeds and membrane for a milder flavor)
1½ cups white rice, rinsed and drained
½ tsp. dried thyme
¼ tsp. ground allspice
¼ tsp. ground black pepper
1 tsp. sea salt
2 cups chicken broth, preferably homemade
1 cup full fat coconut milk
1 cup canned red kidney beans, rinsed and drained
To Make
Heat the coconut oil in a medium sauce pan over medium heat. Add the onion, carrot, garlic, and habañero pepper and stir well.
Sauté over medium heat for about 7 minutes or until the onions and carrots begin to soften.
Stir in the rice, spices, and salt, and cook for about a minute.
Add the broth, coconut milk, and beans and stir well. Cover.
Cook over medium heat for 15-20 minutes or until the rice is tender. After 20 minutes, check to see whether the rice is done--sometimes the rice is cooked but very wet, so I uncover the pan, stir, and cook for another 5-10 minutes to dry it out more.
Fluff with a fork and serve with Jamaican Jerk Chicken, a salad or roasted vegetables.
Enjoy!
Recipe by Half Indian Cook at http://halfindiancook.com/caribbean-coconut-rice-and-beans/