Suitable accompaniments to this risotto-like dish are crusty bread, an avocado and orange salad with a cilantro vinaigrette and, to top it off, coconut pie.
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 tablespoon minced seeded jalapeño chili
1 teaspoon dried thyme
1/4 teaspoon ground allspice
3/4 cup medium-grain white rice
1 cup thinly sliced green onions
Directions
Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño 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.
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.
