West Indian Rice And Beans

• 2 1/2 cups vegetable broth, divided
• 1 (15 ounce) can kidney beans, drained
• 1 cup light coconut milk
• 1 tablespoon jalapeno pepper, seeded and minced
• 1 teaspoon dried thyme
• 1/4 teaspoon ground allspice
• 3/4 cup medium-grain white rice
• 1 cup green onion, thinly sliced, divided

1. Combine 2 cups broth, beans, coconut milk, jalapeno pepper, thyme, and allspice in a heavy large saucepan. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer 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 and stirring often, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions.

vegetable broth, kidney beans, light coconut milk, jalapeno pepper, thyme, ground allspice, mediumgrain white rice, green onion

Taken from www.food.com/recipe/west-indian-rice-and-beans-488762 (may not work)