8
Servings
Prep Time
10 Min
Cook Time
25 Min
  • 2 1/2 cups water
  • 1 can (15 ounces) red kidney beans, undrained
  • 1 1/4 cups coconut milk
  • 1 small onion, chopped
  • 1 clove garlic, finely chopped
  • 4 MAGGI Chicken Flavor Bouillon Cubes, crushed
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  • 2 sprigs thyme
  • 1 tablespoon butter
  • 2 cups long-grain white rice
  • 1 whole habanero chile
  • Chopped fresh thyme or parsley
Step 1
<b>COMBINE</b> water, beans and liquid, coconut milk, onion, garlic, bouillon, thyme sprigs and butter in large, heavy saucepan. Bring mixture to a boil. Stir in rice; return to a boil.<br><br><b>REDUCE</b> heat to low. Place chile on top. Cover; cook for 20 to 25 minutes or until rice is tender and most of liquid is absorbed.<br><br><b>REMOVE</b> thyme sprigs and chile before serving. Sprinkle with chopped thyme.

Nutrition Information

343.24 Kcal

  • calcium

    58.18 Milligrams

  • protein

    8.67 Grams

  • iron

    3.62 Milligrams

  • potassium

    336.28 Milligrams

  • carbohydrates

    52.60 Grams

  • fiber

    4.70 Grams

  • sodium

    666.13 Milligrams

  • fat

    11.29 Grams

  • saturedfat

    9.03 Grams

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