1 medium sized can red kidney beans 1 can coconut milk 2 cups of rice 1 small onion, chopped 1 clove garlic, chopped 1/4 teaspoon dried thyme 1 table spoon oil 1 scotch bonnet pepper (whole, do not chop up) water
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.