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-1 1/2 tbs butter
-1 small onion chopped
-2 cloves garlic minced
-herbs~ You must use dried thyme but can also add anything else you like, both fresh or dried. I also used fresh thyme and cilantro
-hot pepper (optional) You can use scotch bonnet, habanero or wiri wiri pepper but leave it whole.
-1 chicken bullion cube
-1 tsp of Kitchen Bouquet browning sauce (optional)
-Salt, pepper, garlic powder, Creole seasoning and any Spanish style seasoning. I like Badia best
-1 1/2 cups of parboiled rice ( I sometimes use Jasmine)
-1 can of coconut milk
-1 can of your choice of beans rinse and drained (I love red)
Note: you can cook this dish with meat but I prefer it as a side dish.
How to make it:
I melt the butter and saute the onion for a couple minutes. I then add the garlic and hot pepper (leave it whole). Next, I add the can of coconut milk, can of beans, some dried thyme, the bullion cube and the remaining seasoning except the salt. I bring all of that to a boil to dissolve the bullion cube and then add the rice and browning sauce and some water. I then taste for salt and add if needed. At this point (if desired) you can press the whole hot pepper with your cooking spoon to release some heat and flavor. Turn it down to medium/low heat and make sure you have enough water in there for the rice to cook properly. It can take about 20-30 minutes cooking time. Once all the liquid is absorbed, I add some fresh chopped cilantro and toss it around. That's it!
I served it with some wonderful broiled salmon and it was a big hit with the family. You can also serve it with chicken, steak or pork chops. If you want to keep it meat free then you can add salad or roasted veggies on the side. The only thing this meal was missing was some fried plantains. I couldn't find any ripe ones in the store.
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I hope you find this recipe simple enough to try it for yourself. If you do try it, please let me know how it turned out! Enjoy :)
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