West Indian Rice and Beans

Ingredients

• 2 cups vegetable broth
• 1 can kidney beans, drained and rinsed
• 1 cup canned unsweetened coconut milk
• 1 jalapeño, deseeded and minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 3/4 cup medium-grain white rice
• 1 cup thinly sliced green onions

Directions

1. Add everything except the rice and green onions to a medium or large saucepan, then bring the mixture up to a boil. Stir in the rice, lower the heat so the pot is barely bubbling, and cook until the grains are nearly tender and the liquid has mostly been taken up, about 20 minutes.
2. Fold in most of the green onions, setting a little aside for the finish. Let the rice keep cooking until it is fully tender, then top with the reserved green onions before serving.