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¼ cup vegetable oil
2-3 cloves garlic, minced
½ medium onion, diced
2 teaspoons Creole seasoning
2 cups uncooked long grain rice
1 sprig fresh thyme
1 13.5-ounce can coconut milk
1 15.5-ounce can red kidney beans, rinsed and drained
2 small bay leaves
Salt and freshly ground pepper to taste
2¼ cups vegetable broth
1 whole scotch bonnet pepper
1 teaspoon paprika
Wash rice until water runs clear. Drain water.
Heat a saucepan with oil. Add onions, garlic, thyme, and hot pepper, and sauté for about a minute.
Stir in rice to the pan, followed by beans, and cook for about 2 minutes. Then add coconut milk, bay leaf, and Creole spice with 2¼ cups of broth. Bring to a boil, reduce heat, cover with a lid, and simmer until rice is cooked, about 20 minutes (or until it's the texture you like). Stir occasionally to prevent burning, and add more broth (or water) as needed.
Adjust salt and pepper to your liking. Discard bay leaves.
Enjoy!
