Jamaican Cook-Up Rice

• 3 1/2 cups water
• 2 cups uncooked long-grain white rice
• 15-oz. can red kidney beans, rinsed and drained
• 1/2 cup canned coconut milk
• 2 tsp. curry powder
• 1/2 tsp. dried thyme
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. salt
• 1/2 Scotch bonnet pepper, seeded and minced (optional)
• 1 Tbs. canola oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, seeded and diced
• 2 or 3 cloves garlic, minced

1. In large saucepan, heat oil over medium heat.
2. Add onion, bell pepper, garlic and Scotch bonnet pepper and cook, stirring often, until vegetables begin to soften, about 5 minutes.
3. Stir in water, rice, beans, coconut milk and seasonings and bring to a simmer.
4. Reduce heat, cover and until rice is tender and liquid is absorbed, 15 to 20 minutes.
5. Fluff rice with fork and let stand, covered, 5 to 10 minutes.
6. Spoon rice onto plates and serve hot.

water, longgrain white rice, red kidney beans, coconut milk, curry powder, thyme, freshly ground black pepper, salt, scotch, canola oil, yellow onion, red bell pepper, garlic

Taken from www.vegetariantimes.com/recipe/jamaican-cook-up-rice/ (may not work)