Rice and Peas

Ingredients

• •2 tablespoons butter
• •1 medium onion, diced
• •3 cloves garlic, minced
• •2 cups long-grain rice
• •1 can (14 oz) kidney beans, drained and rinsed
• •1 can (13.5 oz) coconut milk
• •2 cups chicken or vegetable broth
• •2 sprigs fresh thyme
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •2 scallions, chopped

Directions

1. 1Melt butter in a large pot over medium heat and sauté onion and garlic until fragrant, about 2 minutes.
2. 2Add rice and stir for 1 minute to toast slightly.
3. 3Pour in coconut milk and broth, then add kidney beans, thyme, salt, and pepper.
4. 4Bring mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
5. 5Remove from heat, discard thyme sprigs, and fluff rice with a fork.
6. 6Garnish with chopped scallions and serve hot.

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