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| What You Need: |
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3 cups canned chicken or vegetable broth
1 15-ounce can kidney beans, drained
1 cup canned unsweeten coconut milk
1 tablespoon jalapeno chili, seeded and minced
1 teaspoon dried thyme
¼ teaspoon ground allspice
1 cup medium-grain white rice
1 cup green onions, thinly sliced
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| How To Cook: |
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1. Combine 2 cups chicken broth, kidney beans, coconut milk, minced chili, thyme and allspice in a heavy saucepan.
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2. Bring mixture to a boil. Stir in rice.
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3. Reduce heat to low and simmer uncovered until most of the liquid is absorbed and rice is almost tender, about 20 minutes, stirring often.
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4. Mix ¾ cup green onions into rice and beans.
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5. Continue to simmer about 5 minutes; until rice is soft and creamy, adding the additional broth as necessary if mixture seems dry.
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6. Season to taste with salt and pepper.
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7. Transfer to serving dish. Sprinkle with remaining green onions and serve.
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