INGREDIENTS
1/4 cup
vegetable oil
2
garlic clove
1/2 medium
onion
2 tsp
creole spice
2 cups
long grain rice
1 sprig
fresh thyme
1 3/4 cups
coconut milk
15 1/2 ozs
canned red kidney beans
2 smalls
bay leaves
1 serving
ground pepper
2 1/4 cups
water
1 tsp
chicken bouillon
1
scotch bonnet pepper
1 tsp
paprika