Rice and Peas (Rice and Kidney Beans)

Ingredients

• 2 cups long-grain white rice (400 grams)
• 1 can kidney beans, drained and rinsed (15 ounces or 425 grams)
• 1 can coconut milk (13.5 fluid ounces or 400 milliliters)
• 2 cups chicken or vegetable stock (480 milliliters)
• 4 scallions, chopped (white and green parts separated)
• 3 cloves garlic, minced (9 grams)
• 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter or oil (30 grams)
• 1 small onion, finely diced (100 grams)

Instructions

1. Heat the butter or oil in a heavy-bottomed pot over medium heat until it begins to shimmer, about 1 minute.
2. Add the diced onion and white parts of the scallions, sauté for 2-3 minutes until softened and fragrant, stirring occasionally.
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. Pour in the coconut milk and stock, add the drained kidney beans, thyme sprig, salt, and black pepper, and stir to combine.
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. 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.