- 2 teaspoons [10 mL] vegetable oil
- 4 green onions, sliced
- 2 garlic cloves, finely chopped
- 2 1/4 cups [560 mL] chicken broth
- 1 cup [250 mL] coconut milk
- Pinch Cayenne pepper
- 1/2 teaspoon [2.5 mL] thyme
- 1/4 teaspoon [1 mL] salt
- 8 whole corns allspice
- 1 1/2 cups [625 mL] rice
- 1 cup [250 mL] canned kidney beans, rinsed and drained
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- Over medium heat, heat vegetable oil into a casserole.
- Add green onion slices and chopped garlic; cook, stirring from time to time, for 1 minute.
- Pour in chicken broth and coconut milk; sprinkle mixture with Cayenne pepper, thyme and salt, then add allspice corns and mix.
- Bring to a boil.
- Mix in rice.
- Bring back to a boil.
- Cover and simmer, over medium-low heat, for 15 minutes.
- Mix in drained kidney beans.
- Cook for 10 minutes longer, until liquid has been absorbed and rice is tender.
- Remove and throw away allspice corns.
- Serve immediately.
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