1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalepeno chile, minced (ribs and seeds removed for less heat, if desired)
1/4 teaspoon dried thyme
3/4 cup canned coconut milk
1 can (15 ounces) red kidney beans, drained
1 cup long-grain white rice
2 scallions, minced
In a medium saucepan, brown bacon over medium-low heat, stirring often, about 8 minutes. Pour off fat. Add garlic, jalapeno, thyme and 1 teaspoon salt. Cook until fragrant, about 30 seconds.
Add coconut milk and 11/4 cups water; bring to a boil. Stir in beans and rice. Cover: reduce heat, and simmer until rice is tender, about 20 minutes.
Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.
Source: Prevention Magazine