Rice and Peas (Rice and Kidney Beans)

Instructions

1. 1

   Heat the butter or oil in a heavy-bottomed pot over medium heat until it begins to shimmer, about 1 minute.

2. 2

   Add the diced onion and white parts of the scallions, sauté for 2-3 minutes until softened and fragrant, stirring occasionally.

3. 3

   Stir in the minced garlic and cook for 30 seconds until aromatic, then add the rice and stir constantly for 2 minutes to lightly toast the grains.

4. 4

   Pour in the coconut milk and stock, add the drained kidney beans, thyme sprig, salt, and black pepper, and stir to combine.

5. 5

   Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover tightly with a lid, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.

6. 6

   Remove from heat and let rest, covered, for 5 minutes, then fluff with a fork and stir in the green parts of the scallions before serving.