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
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.
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.
Remove pan from heat. Gently stir in beans, butter, and black pepper. Cover and let stand 5 minutes to heat beans before serving.