Indian Rice And Beans - cooking recipe

Ingredients

2 1/2 cups canned vegetable broth
1 (16 ounce) can kidney beans, drained
1 cup canned unsweetened coconut milk
1 tablespoon jalapeno pepper, minced and seeded
1 teaspoon dried thyme
1/4 teaspoon ground allspice
3/4 cup medium-grain white rice
1 cup green onion, sliced thinly

Preparation

Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapno chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.