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• 1 tablespoon Olive Oil
• 1 chopped Onion
• 1 clove finely chopped Garlic
• 2 chopped Spring Onions
• 2 cups Rice
• 3/4 cup Coconut Milk
• 3/4 cup Water
• 1 1/2 tsp Salt
• 1/2 tsp Allspice
• 1/4 tsp Black Pepper
• 450g Kidney Beans
• 2 sprigs Thyme

Instructions

Set Instant Pot to "Sauté." Once Hot, add olive oil. Then add yellow onion and stir until softened, about 3 minutes. Add garlic and green onions and stir for about 30 more seconds.

Press “Cancel” on the Instant Pot. Add rice, coconut milk, water, salt, allspice, and black pepper and stir.

Pour undrained kidney beans on top of the rice mixture. Do not stir. Lay sprigs of thyme on top. Cover the Instant Pot, ensuring the valve is set to “Sealing.”

Press “Manual” or “Pressure Cook” on the Instant Pot and set for High pressure for 6 minutes.

Once the pressure cooking time is done, allow it to natural release for 10 minutes, then quick release any remaining pressure by moving valve to "Venting"

Open lid and remove thyme sprigs. Fluff rice with fork and Enjoy!

Stove Top Instructions

Heat olive oil in a large pot over medium heat. Add yellow onion and stir until softened, about 3 minutes. Add garlic and green onions and stir for about 30 more seconds.

Add rice, undrained kidney beans, coconut milk, water, salt, allspice, and black pepper and stir until combined. Lay thyme on top. Bring mixture to a simmer.

Cover with a lid and reduce heat to low. Allow to cook for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.

Open the lid and remove the thyme. Fluff rice with fork. Enjoy.