INGREDIENTS

INSTRUCTIONS

In a medium saucepan with a tight-fitting lid, place the washed  beans.
Add the coconut milk and bring to boil. Reduce the heat. Cook  until
the beans are tender, 1 to 2 hours. Add the thyme, garlic,  green
onion, and salt. Add the hot pepper if desired. Simmer for a  few
minutes. Add the rice.  The liquid should come up to 1-inch above the
rice. Add water if  needed. Cover the pot.  Bring to a boil again.
Reduce the heat to  low. Cook for 15 minutes (for regular rice) to 20
minutes (for  parboiled). It should not be necessary to add more water,
but if to  much liquid boils away, replace it with boiling water.  The
rice is ready when the liquid disappears and the grains of rice  are
separate.  Stir just before serving to evenly distribute the red
kidney beans. Makes 4 to 6 servings.  NOTE:  For coconut milk, crack 1
mature coconut with a hammer, cut  off the brown shell, and grate the
coconut meat.  Into a bowl, add  the coconut meat and 6 cups of water.
Mix well, then squeeze to  extract as much liquid as possible.  Press
through a sieve and use as  directed above.  Etoria says his preferred
method to separate the coconut meat from the  brown shell is with a
butter knife ("or the dullest knife you have")  to prevent cuts.  Slip
the knife between the white flesh and the  shell, and it should come
away easily.  Stanley Etoria, chef of the Reggae Cafe, 6100 Westheimer,
Houston,  Texas  *** From Ron's Recipe Database
<ronamit@netvision.net.il> ***  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 640
Calories From Fat: 431
Total Fat: 51.4g
Cholesterol: 0mg
Sodium: 269.7mg
Potassium: 744.5mg
Carbohydrates: 41.8g
Fiber: 4g
Sugar: 1.4g
Protein: 10.7g