West Indian Rice and Beans

2 cups vegetable broth
1 can (15-ounce) kidney beans, drained and rinsed
1 cup canned unsweetened coconut milk
1 jalape?o, deseeded and minced
1 teaspoon dried thyme
1/2 teaspoon ground allspice
3/4 cup medium-grain white rice
1 cup thinly sliced green onions


In a medium or large saucepan, combine everything but the rice and green onion and bring to a boil. Stir on rice, reduce heat to a gentle simmer, and cook until the rice is almost tender and most of the liquid is absorbed, about 20 minutes.

Stir in most of the green onions, reserving some for garnish. Continue cooking until the rice is completely tender. Serve with remaining green onions as garnish.