By Sharon Fox

 

1 tablespoon olive oil

2 garlic cloves, minced

1 habanero pepper, finely chopped

3 scallions, chopped

1 1/2 cups rice

1 can (15.5 oz) red kidney beans, drained and rinsed

1 1/2 cups coconut milk

2 cups water

Salt and pepper

1 tablespoon butter

1/2 teaspoon fresh thyme

 

1. Heat the olive oil in a medium pot. Add the scallions and cook about 3 minutes. Add the garlic and habanero and cook for 2 minutes more. Add the rice and stir until well combined.

2. Add the beans, salt, pepper, water, coconut milk, butter and thyme. Bring to a boil, then reduce the heat to low, cover the pot and let it simmer over low heat for about 35 minutes or until all the liquid is absorbed.

3. Fluff with a fork and serve warm.

 

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This was printed in the August 14, 2011 - August 27, 2011 Edition