1 can kidney beans 1/2 can coconut milk 16 ounces gf Chicken Stock 1 garlic clove, minced 1/2 yellow onion, chopped 1/2 celery stalk, chopped 1-1/2 cups rice 1 teaspoon salt 1 teaspoon sugar 1 Tablespoon olive oil Pinch of saffron Pinch of fresh thyme
Brown the onion, celery and garlic in a heavy saucepan. Add the rice and lightly brown. Add the beans, saffron and thyme. Cook and stir for 1 minute. Add coconut milk, broth, salt and sugar. Bring to a boil and let boil until almost all water has cooked away. Reduce heat to lowest setting, cover and cook for 30 minutes. Remove from heat and let stand for 5 minutes.