Ingredients
- 2 tablespoons vegetable oil
- 1/2 medium yellow onion , chopped
- 4 garlic cloves , chopped
- 2 cups long-grain rice
- 1 teaspoon salt
- 1 teaspoon grated fresh ginger
- 1 cup water
- 1 cup chicken stock (or vegetable stock for vegetarian option)
- 2 cups coconut milk
- 1 ( 15 - ounce ) can kidney beans , rinsed and drained, or 1 1/2 cups cooked kidney beans
- 2 teaspoons dried thyme
- 1 Scotch bonnet chili (can substitute a whole habanero)
- Lime , optional
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