Serves: 4-5 (I usually double)

1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water

Drain the liquid from the can of beans into a

measuring cup and add the can of coconut

milk and enough water to make four cups of

liquid. Place liquids in a pot with beans,

onions, garlic, thyme and oil, bring to a boil.

Add rice and stir for a minute. Reduce heat to

Medium-Low. Place scotch bonnet pepper on

top of liquid and cover tightly for 30 minutes or

until rice is cooked. Remove scotch bonnet

pepper before serving.