INGREDIENTS
3/4 cup
red kidney beans
2 cups
long grain brown rice
1
scotch bonnet pepper
1 cup
coconut milk
4 stalks
thyme
2 stalks
scallions
1 medium
onion
3 cloves
garlic
1 tsp
fresh ginger
1 tsp
allspice
1 tsp
salt
1 tsp
black pepper
1/2 cup
chicken broth
4 cups
water