Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium yellow onion, diced (approx. 150g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (approx. 150g)
  • 1 tsp dried thyme
  • ½ tsp allspice
  • ½ tsp smoked paprika
  • Pinch of cayenne pepper (optional)
  • 1 cup long-grain rice, rinsed (200g)
  • 1 (15-ounce) can red kidney beans, drained and rinsed (425g)
  • 1 (13.5-ounce) can full-fat coconut milk (400ml)
  • 1 cup vegetable broth (240ml)
  • 1 tsp salt
  • ½ tsp black pepper
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, bell pepper, thyme, allspice, paprika, and cayenne (if using). Cook for 2 minutes, stirring frequently, until fragrant.
  2. Add rinsed rice, kidney beans, coconut milk, vegetable broth, salt, and pepper to the pot. Stir well to combine.
  3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking!
  4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  5. Garnish with fresh cilantro and serve with lime wedges.