A delightful Caribbean-inspired dish combining the creamy richness of coconut milk with the hearty texture of beans and aromatic spices.
Combine the rice, coconut milk, beans, thyme, garlic, scallions, chili, and 1 cup of water in a large pot.
Ensure the water level is about 2 cm above the rice for even cooking.
Bring the mixture to a gentle boil over medium heat.
Stir occasionally to prevent sticking.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.
Avoid lifting the lid too often to maintain steam.
Remove the chili and thyme sprigs, then season the rice with salt and pepper to taste.
Taste the rice before adding salt to avoid over-seasoning.
Fluff the rice with a fork and serve warm.
Garnish with additional fresh thyme or scallions for presentation.
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