- 3 c. plain, dry rice
- 1 c. dried kidney beans or pidgeon peas, soaked
- 3 cloves garlic, finely chopped
- 3 scallions or spring onions
- 1 c. coconut milk, canned or fresh
- 1/2 tsp. salt
- 2 sprigs fresh thyme, or 2 tsp. dried thyme
- 2 c. water
- Cook beans in 2 cups water until tender. Add garlic, coconut milk, thyme, onion and salt.
- Cook for a few minutes, and add rice.
- Add water to cover rice by about an inch, adding more water as needed.
- Cook until tender.