West Indian Red Beans and Coconut Rice
(From Mousewood Simple Suppers)

For Rice:
1.5 cups white rice
0.5 tsp tumeric
0.5 tsp salt
1 tsp veggie oil
1.5 cups water
0.75 cups coconut milk

On medium/high heat, saute rice and seasoning and oil for about 2 mins, stirring constantly. Add water and coconut milk. Bring to a boil, then cover and reduce heat to low. Done in about 15-20 minutes.
(Another alternative is to put everything in a rice cooker).

For Beans:
1.5 diced onions
1 tbsp veg oil
0.5 tsp red pepper flakes or 1 fresh minced chile
salt to taste
0.5 tsp dried thyme
0.25 tsp allspice
28 oz canned diced tomatoes
28 oz canned red kidney beans
Chopped scallions

While rice is cooking, in a saucepan on med heat, saute the onions in the oil for 3-4 min. Add the red pepper flakes, sprinkle with salt, cover and cook, stirring occasionally, until the onions are soft, 5-8 min. Add thyme, allspice, tomatoes, and beans, cover and simmer for 10-15 min, stirring occasionally.

Serve the beans on top of the coconut rice, and top with scallions.