Jamaican Coconut Rice

• Vegan
• Gluten free

• Produce

  • 1 Garlic clove
  • 1 Green onion
  • 1/2 can Kidney beans or pigeon peas
  • 1/4 tsp Thyme, dried

• Canned Goods

  • 1 cup Coconut milk, lite

• Pasta & Grains

  • 1 cup White rice, long grain

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Liquids

  • 1 cup Water

Found on internationalcuisine.com

Description

Ingredients

• 1 Tablespoon coconut oil
• 1 garlic clove, minced
• 1 green onion, chopped
• ¼ teaspoon dried thyme
• ½ can kidney beans or pigeon peas, drained and rinsed
• 1 cup water
• 1 cup lite coconut milk
• 1 cup long grain white rice
• ½ teaspoon salt

Directions

• Heat oil in a large saucepan over medium high heat and add garlic, onions and thyme, saute for about 2 minutes taking care to not burn the garlic.
• Add the beans, water, coconut milk to the pan, stir and bring to a boil.
• Add in the rice and salt and cover
• Turn the heat down to low and simmer for 15 to 20 minutes or until the liquid is absorbed and the rice is tender.
• Serve warm