Caribbean Rice and Beans

I had two girlfriends drop by yesterday! 

That is almost unheard of for these parts so, in celebration, I whipped up this recipe.

It was fantabulous and if you want something simple yet full of exotic flavor, try it.

I swear you will not be disappointed.

1/2 cup finely chopped onion

2 cloves garlic, minced

1 Tbsp butter

3/4 cup Arborio rice or short grain rice

1 15.5 oz can small red beans or light red kidney beans, rinse and drain

1 14 oz can vegetable or chicken broth

1 cup unsweetened coconut milk

1 fresh jalapeno chile pepper, chopped

1 Tbsp snipped fresh thyme or 1 tsp dried thyme, crushed

1/4 tsp salt

1/4 tsp ground allspice

1/4 cup thinly sliced green onion

In a saucepan cook onion and garlic in hot butter until tender; add rice. Cook and stir constantly over medium heat about 5 minutes or until rice is golden.

Stir beans, broth, coconut milk. jalapeno pepper, dried thyme (if using), salt, and allspice into saucepan. Bring to boiling; reduce heat. Simmer, covered, over medium heat for 15 to 20 minutes or until rice is tender and mixture is creamy. Stir in fresh thyme (if using). Sprinkle with green onion. Makes 4-5 main dish servings.

*Per serving: 380 cal., 15 g total fat, 11 g sat. fat, 8 mg chol., 913 mg sodium, 52 g carbs., 7 g fiber, 10 g protein.