Bring a Caribbean vibe to your supper table!
Place a medium pot over high heat. Add the butter, and when melted, add the onion, garlic, green onions, thyme, ginger, and allspice. Sauté for 3-4 minutes, or until the onions have softened slightly. Add in the rice and stir to coat. Add in the drained beans, coconut milk and stock or water. Give the mixture a gentle stir and bring to a boil. Immedietly, turn down to low. Place the whole chilli on top, cover and allow to cook for 20 minutes.
When done, turn off the heat, and allow to rest for 15 minutes.
Open the lid, remove the chilli, and gently stir the rice. Season with salt and pepper to taste and garnish with chopped parsley. Serve hot.
This dish is even perfect to be kept warm on a buffet for a gathering. Serve it up with barbecued chicken and ribs!
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