Arroz con judías pintas y coco

Ingredientes

• 1 14 ounce can kidney beans ((400 g))
• 1/2 cup water
• 1 1/2 cup basmati rice
• 1 14 ounce can coconut milk ((400 ml))
• 2 bay leaves
• 2 garlic cloves
• 1/2 onion
• 1 scotch bonnet pepper
• 1 tsp dried thyme
• 1 tsp vegetable oil

Preparación

1. 1

   Start by preparing the ingredients. Finely dice the onion, and grate the garlic. Drain the canned kidney beans, and rinse them thoroughly.

2. 2

   Heat up the oil in a pot. Add the diced onion and sauté for a few minutes, or until the onion is translucent and soft. Then, add the grated garlic and a whole scotch bonnet pepper and sauté for another minute.

3. 3

   Add the bay leaf, thyme and rice, and cook while stirring for a couple of minutes. This will slightly roast the rice grains. Add the coconut milk, water and rinsed kidney beans to the rice.

4. 4

   Cover the pot with a lid, and bring it to a boil on medium to high heat. Reduce it to low heat, and leave the rice to simmer gently for 15-20 minutes (check the packaging of the rice you use), or until all the water has absorbed. Remove it from the heat and let it sit, still covered with a lid, for about 5 minutes.

5. 5

   Remove the lid and stir through the rice. The rice should now be perfectly cooked and have a fluffy texture. Do a taste test – if the grains are still a bit hard, you can add more water and let it cook for a little longer.