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This takes about 1/2 hour to make. Omit the jalepeno if you don't want it spicy. You'll have extra coconut milk -- make a pina colada!
2 generous servings
2 1/2 cups canned vegetable broth (chicken would be ok too)
1 15-16 oz can kidney beans
1 cup canned unsweetened regular or light coconut milk
1 T minced, seeded jalepeno
1 tsp dried thyme
1/4 tsp ground allspice
3/4 cup medium-grain white rice
1 c thinly sliced green onions
Combine 2 cups vege broth, kidney beans, coconut milk, jalepeno, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium high heat. Stir in rice. Reduce heat to medium low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by the 1/4 cup as needed. About 5 more minutes cooking time. Season to taste w/ salt and pepper. Sprinkle with remaining green onions and serve.
2 generous servings
2 1/2 cups canned vegetable broth (chicken would be ok too)
1 15-16 oz can kidney beans
1 cup canned unsweetened regular or light coconut milk
1 T minced, seeded jalepeno
1 tsp dried thyme
1/4 tsp ground allspice
3/4 cup medium-grain white rice
1 c thinly sliced green onions
Combine 2 cups vege broth, kidney beans, coconut milk, jalepeno, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium high heat. Stir in rice. Reduce heat to medium low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by the 1/4 cup as needed. About 5 more minutes cooking time. Season to taste w/ salt and pepper. Sprinkle with remaining green onions and serve.