Beans and Rice (Diri ak Pwa)

Courtesy of

Total Time:
35 minutes
Active Time:
10 minutes


1 tablespoon olive oil
1 cup prediced yellow onions
1/2 teaspoon dried thyme
1 cup canned coconut milk
1 cup reduced-sodium chicken broth (or stock)
1 cup white rice
1 small Scotch bonnet (or habanero) pepper (whole)
1 (15.5-oz) can pinto (or red) beans, drained and rinsed
1 tablespoon unsalted butter
1/2 teaspoon black pepper


  1. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then stir in onions and thyme; cook and stir 2–3 minutes or until onions soften.
  2. Stir in coconut milk and broth; bring to a boil, stirring occasionally. Stir in rice and the whole pepper. Cover and reduce heat to low; cook 18–20 minutes, without stirring, or until liquid is absorbed and rice is tender.
  3. Remove pan from heat. Gently stir in beans, butter, and black pepper. Cover and let stand 5 minutes to heat beans before serving.

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