Caribbean Rice & Peas

• Vegan
• Gluten free

• Produce

  • 19 oz 1 can kidney beans
  • 2 cloves Garlic
  • 1 Onion, small
  • 1 tsp Thyme, dried

• Canned Goods

  • 1 can Coconut milk

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 1 dash Black pepper
  • 2 tsp Salt

• Liquids

  • 1 Water

Found on momendeavors.com

Ingredients

• 1 can Kidney beans (19oz), NOT drained
• 1 can Coconut milk (14 oz)
• Water
• 2 cloves Garlic, finely chopped
• 1 small onion (or 2 stalks scallion), finely chopped
• 1 tsp dried thyme
• 2 tsp salt (to taste)
• dash of black pepper (to taste)
• 2 cups Long grain rice (rinsed and drained)

Directions

• Into a 4-cup (or larger) measuring cup, drain the liquid from the can of beans and add the coconut milk. Then, add enough water to reach four cups of liquid total.
• In a large pot on the stove, add liquid mixture, beans, garlic, onion, thyme, and salt/pepper. Bring to a boil.
• Once boiling, add rice and continue to boil on high for 2 minutes.
• Cover pot, turn heat to low, and simmer until rice has absorbed all the liquid (about 20 min).
• Fluff with fork and serve!