INGREDIENTS
2 tbsp
vegetable oil
1/2
yellow onion, chopped
4
garlic cloves, chopped
2 cups
long-grain rice
1 tsp
salt
1 tsp
grated fresh ginger
1 cup
water
1 cup
chicken stock (or vegetable stock for vegetarian option)
2 cups
coconut milk
1 15 ounce can
kidney beans, rinsed and drained
2 tsp
dried thyme
1
whole Scotch bonnet chile (can substitute a whole habanero)
Lime (optional)