Ingredients

3 cooker cups dried red kidney
beans, soaked overnight
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
½ jalapeño, finely chopped
12⁄3 cups unsweetened coconut milk
2 cups reduced-sodium vegetable broth
4 stems fresh thyme
1 bay leaf
1 teaspoon sea salt, divided
1 ½ x ½-inch piece fresh ginger, peeled
½ teaspoon ground cinnamon
4 green onions, sliced
3 cooker cups medium-grain
white rice
1 cup water

Instructions

Put the olive oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the garlic and jalapeño. Sauté 2 to 3 minutes, or until fragrant. Add the beans, coconut milk, broth, thyme, bay leaf, ½ teaspoon salt and ginger. Switch the cooker to the White Rice function and press Start. Close the lid and let cook for 35 minutes. Once the 35 minutes have elapsed, open the lid and add the rice and water. Close the lid again and let the unit complete its cooking program. Once the audible tone has sounded to indicate the end of cooking, open the lid and add the remaining ingredients including the remaining ½ teaspoon of salt; toss to combine. Adjust seasonings and serve immediately.

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