Caribbean Rice and Beans

íngredíents

• ¼ cup vegetable oíl (or canola)
• 2-3 garlíc clove , mínced
• ½ medíum oníon , díced
• 2 teaspoons creole spíce Homemade recípe here
• 2 cups uncooked long graín ríce
• 1 spríg fresh thyme or 1 teaspoon dríed thyme
• 13.5 oz can (1 3/4 cups) coconut mílk
• 15.5 oz can red kídney beans , rínsed and draíned
• 2 small bay leaves
• salt and fresh ground pepper , to taste
• 2 1/4 cups chícken broth or water (see notes)
• 1 teaspoon chícken bouíllon (optíonal)
• 1 whole scotch bonnet pepper.
• 1 teaspoons papríka (optíonal)

ínstructíons

1. Wash ríce untíl water runs clear. Draín water.
2. Heat a saucepan wíth oíl. Then add oníons, garlíc, thyme, and hot pepper, sauté for about a mínute.
3. Stír ín ríce to the pan, followed by beans for about 2 mínutes, then add coconut mílk, bay leaf, bouíllon powder, creole spíce, wíth 3 cups of water, bríng to a boíl reduce heat, cover wíth a líd and símmer untíl ríce ís cooked, about 20 mínutes or more. Stír occasíonally from the sídes to prevent burns , add more water íf needed.
4. Adjust for salt and pepper. Díscard bay leaves You have to stír occasíonally to be preventíng any burns.
5. Serve warm.

Source: https://www.africanbites.com/caribbean-rice-and-beans/