Rice and Red Beans - Jamaican

Rice and Red Beans

• 2 cups long-grain rice

• 1 can (14 oz) coconut milk

• 1 can (14 oz) red kidney beans, drained and rinsed

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 tsp Jamaican spice blend

• 1 sprig fresh thyme

• 2 cups water

• Salt and pepper, to taste

• Corn is optional

Instructions:

1. In a large saucepan, combine the rice, coconut milk, kidney beans, (corn which is optional) onion, garlic, Jamaican spice blend, thyme, water, salt, and pepper.

2. Bring to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes until the rice is cooked and has absorbed the liquid.

3. Remove the thyme sprig and fluff the rice with a fork. Serve as a side dish or with your favorite Jamaican entrée.