Caribbean coconut rice and beans
1 tbsp Savvy Pantry Jamaican Jerk spice mix
½ cup coconut milk (from a can)
1 cup white or brown rice
1/2 onion, diced
1 clove garlic, minced
¼ tsp salt
1 bay leaf
540ml red kidney beans (from a can)
Drain and rinse the beans.
In a pot, fry the onion, garlic and spice mix in oil for 5 minutes.
Add the rice, 2 cups water, ½ cup coconut milk, salt, bay leaf and the beans.
Bring to a boil, then cover and simmer for 20 minutes (for white rice) or 30 minutes (for brown rice).