Carribean Beans and Rice

Ingredients:

1 tablespoon coconut oil
2 cloves garlic, minced
1 scotch bonnet pepper, minced
1/2 onion, chopped
2 bay leaves
1 teaspoon thyme
1 teaspoon jamaican jerk seasoning (optional)
1-1/2 cup long grain rice or quinoa
1 cup coconut milk
1-1/2 cup kidney beans
1 teaspoon paprika
vegetable stock
salt and black pepper, to taste

Cook onion, pepper, and garlic in the oil and add the bay leaves, thyme, and seasoning mix. Stir until aromatic and add the rice and coconut milk. Bring to a simmer and add vegetable stock as needed. Stir in the beans and paprika and season with salt and pepper. Cook until all the liquid has been absorbed and rice or quinoa is tender.

Serve with sliced avocado.