1 Tablespoon olive oil 2 large shallots, minced 1/2 jalapeno pepper, seeded, stemmed and minced 1-1/2 cups long-grain white rice 1 14-ounce can of unsweetened, light coconut milk 2/3 cup water 1-1/2 teaspoons kosher salt 1 15-ounce can kidney beans, drained and rinsed
In a large saucepan, heat the oil over medium heat. Add the shallots and jalapeno pepper and cook, stirring frequently until barely softened, about 5 minutes. Stir in the rice. Add the coconut milk, water and salt and bring mixture to a boil. Stir in the beans, cover and simmer over low heat until the liquid is absorbed and the rice is tender, about 20-25 minutes.