¼ cup vegetable oil (or canola)
2-3 garlic clove , minced
½ medium onion , diced
2 teaspoons creole spice Homemade recipe here
2 cups uncooked long grain rice
1 sprig fresh thyme or 1 teaspoon dried thyme
13.5 oz can (1 3/4 cups) coconut milk
15.5 oz can red kidney beans , rinsed and drained
2 small bay leaves
salt and fresh ground pepper , to taste
2 1/4 cups chicken broth or water (see notes)
1 teaspoon chicken bouillon (optional)
1 whole scotch bonnet pepper.
1 teaspoons paprika (optional)
Wash rice until water runs clear. Drain water.
Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
Adjust for salt and pepper.
Discard bay leaves