4 Serves
66 Mins
In a large pot, heat the vegetable oil over medium heat and sauté the diced onion and minced garlic until fragrant and softened.
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HawaiianVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
129 µg / 400 µgCalcium
84 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
222 mg / 1,250 mgPotassium
529 mg / 4,700 mgSodium
902 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Add the canned kidney beans with their liquid to the pot, then stir in the coconut milk, water, and fresh thyme, bringing the mixture to a gentle boil.
Stir in the long grain white rice and salt, then reduce the heat to low, cover the pot, and simmer until the liquid is absorbed and the rice is tender.
Remove the pot from the heat and let it stand, covered, for 5 minutes to allow the steam to finish cooking the rice perfectly before fluffing with a fork.
48
g46
g31
g
Egyptian
Indian