Ingredients

• 1 1/4 cups dry kidney beans
• 1 cup coconut milk
• 1 sprig fresh thyme
• 1 teaspoon minced garlic
• 1/8 cup chopped green onions
• 1 hot red chile pepper, sliced
• 2 1/4 cups uncooked brown rice

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Instructions

1. Combine beans and coconut milk in a large saucepan; cook for 2 hours on low heat.
2. Stir in thyme, garlic, onions and 3 slices chile pepper; simmer for 7 minutes. Stir in rice and bring to a boil. Reduce heat, cover and simmer for 25 minutes, or until all liquid is absorbed and rice is tender.