This brought me back to the Caribbean! The coconut milk and homemade Creole seasoning makes this dish! I served it with grilled, jerk, chicken thighs. Recipe for the chicken is also posted.
Ingredients:
• 2-3 garlic clove , minced
• 2 tbsp olive oil
• 1 medium onion , diced
• 2 teaspoons creole spice, recipe to follow
• 2 cups uncooked long grain rice
• 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 ground black pepper , to taste
• 3 cups water
• 1 teaspoon chicken bouillon
• 1/2 tsp red pepper flakes
Creole Seasoning:
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 1/2 Tablespoon black pepper
• 1/2 Tablespoon white pepper
• 2 Tablespoons paprika
• 1/4-1 Tablespoon cayenne pepper (adjust to suit taste buds)
• 1/2 Tablespoon oregano
• 1 tsp dried parsley
• 1/2 Tablespoon dried thyme
• 1/2 Tablespoon dried basil
Directions:
1. Wash rice until water runs clear. Drain water.
2. Mix creole seasoning ingredients together. Set aside. Store in airtight container.
3. Heat a saucepan with oil. Then add onions, garlic, thyme, and red pepper, sauté for about a minute.
4. 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.
5. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
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