Quick Jamaican Red Beans and Rice
- 1 Tbs. olive oil
- 1 large onoin, finely chopped
- 3 garlic cloves, minced
- 3 C. cooked brown rice
- two 16-oz. cans small red beans, drained
- one 15-oz. can light coconut milk
- 1/2 tsp. dried thyme
- salt and pepper to taste
Heat oil in a pot. Add onion and saute over medium-low heat until translucent. Add garlic and saute until onion is golden.
Add rice, beans, coconut milk, and thyme. Bring to a simmer, then cover and cook over low heat until most of coconut milk is absorbed. This should take about 15 minutes. The mixture should be moist but not liquidy. Season with salt and pepper and serve.