Ingredients
* ¼ cup vegetable oil (or canola)
* 2-3 garlic clove , minced
* ½ medium onion , diced
* 2 teaspoons creole spice Homemade recipe here
* 2 cups uncooked long grain rice
* 1 sprig fresh thyme or 1 teaspoon dried thyme
* 13.5 oz can (1 3/4 cups) coconut milk
* 15.5 oz can red kidney beans , rinsed and drained
* 2 small bay leaves
* salt and fresh ground pepper , to taste
* 2 1/4 cups chicken broth or water (see notes)
* 1 teaspoon chicken bouillon (optional)
* 1 whole scotch bonnet pepper.
* 1 teaspoons paprika (optional)

Instructions
1. Wash rice until water runs clear. Drain water.
2. Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
3. Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
4. Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
5. Serve warm