Ingredients

 

1/2 can of small red beans (about 1 cup or slightly less)

1 Tablespoon of olive oil

2 Tablespoon of coconut milk powder

½  teaspoon black pepper

1 teaspoon garlic powder

2 whole cloves

½ bouillon cube

1 sprig of thyme

1 ½ cup of basmati rice or Jasmine

3 cups of water

Pat of butter

 

Instructions:

Drain half a can of beans.

In a heavy saucepan  heat olive oil, add beans and saute.  Add water and coconut milk powder, black pepper, cloves, bouillon cube and thyme and bring to a boil. Add rice, bring to a 2nd boil, give it a stir, let the water reduce slightly,  Top with a pat of butter.  Lower heat, cover with aluminum foil, cover pan. 

 

Cook for 25 minutes.  Turn off the burner and keep the pot covered for an additional 10 minutes.