Spicy Coconut Beans + Rice

Last one! Anything to avoid Raskin homework, ugh.

I make this ALL THE TIME. Easily adaptable to be vegetarian, just omit the bacon. Using dried beans is better, of course, but you can go canned if you're in a hurry. A West Indian classic. Best lunch ever: top rice with fried egg + lots of sriracha. HEAVEN!

Coconut Rice (adapted from Everyday Food, 2004)
serves 6

• 1 slice bacon, finely chopped (optional)
  
• 2 garlic cloves, minced
• 1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired) or a pinch of red pepper flakes
  
• 1/4 teaspoon dried thyme
• Coarse salt
• 3/4 cup canned light coconut milk (you can use the whole can if you want)
  
• 1 cup cooked dried kidney or pinto beans. Lately I have been using Sea Island Red Peas (or if you're in a hurry, one 15-oz. can red kidney beans, drained)
• 1 cup short grain brown rice (but any rice will do)
  
• 2 scallions, minced
• chopped cilantro (optional)
  

1. In a medium saucepan, brown bacon over medium-low heat, stirring often, about 8 minutes (if using). Pour off fat. Add garlic, jalapeno, thyme, and 1 teaspoon salt. Cook until fragrant, about 30 seconds.
2. Add coconut milk and 1 1/4 cups water; bring to a boil. Stir in beans and rice. Cover; reduce heat, and simmer until rice is tender, about 20 minutes.
3. Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes. Top with cilantro if desired.

Douse in sriracha and enjoy!