Ingredients
2
1/2 cups (about) canned vegetable broth
1
15- to 16-ounce can kidney beans, drained
1
cup canned unsweetened regular or light coconut milk
1
tbsp minced seeded jalapeño chili
3/4
cup medium-grain white rice
1
cup thinly sliced green onions
Directions
1.
Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapeño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
2.
Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.
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