Jamaican Pink Beans and Rice

1 tsp coconut oil (or canola)
1 garlic clove, crushed
1/4 cup onion, minced
1 scallion, chopped
1 sprig fresh thyme
15.5 oz can pink kidney beans, rinsed and exhausted
2 cups raw prolonged grain rice
Salt and fresh new ground pepper, to taste
2 1/4 cups water
13.5 oz can (1 3/4 cups) gentle coconut milk
1 complete scotch bonnet warm pepper (not chopped)

Instructions:
In a medium hefty saucepan, heat oil more than medium heat; add garlic, scallion, onion and thyme. Sauté a couple of minutes, then add rice, beans and stir.

Add the coconut milk, water, salt and fresh pepper and position the entire scotch bonnet pepper in the pot, stir to mix and bring to a boil.
Remove and discard the warm pepper and commence to cook the rice until approximately all the liquid is absorbed and accurately skims the best.
Add; remove heat to lower; simmer for 25 minutes. Remove in opposition to heat and continue to keep included for 10 extra minutes to make it possible for the steam to entire cooking the rice (do not be tempted to raise the lid prior to that). serve very hot.
Generates 7 1/2 cups.