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“This is a recipe from elsewhere on the web, but I've had the recipe so long I can't remember where I got it from. I don't use the scotch bonnet pepper, I use 2 jalepenos.”
READY IN:
30mins
SERVES:
4-6
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the liquid from the can of beans into a measuring cup, add the can of coconut milk and enough chicken stock to make four cups of liquid.
  2. Place liquids in a pot with beans, onions, garlic, butter, and thyme. Bring to a boil.
  3. Add rice and stir. Reduce heat to med-low. Place scotch bonnet pepper on top of liquid and cover tightly.
  4. Cook 20-25 minutes Remove pepper before serving.

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