Preparation
- Make rice directly in the chicken stock
- In a very large pan, start browning the onions in butter.
- Add the garlic and finish browning the onions.
- Drain the beans and add them to the onion. Let simmer on medium-high heat to let some liquid evaporate.
- Add the coconut milk, thyme and clove. Let flavors mix.
- Add the cooked rice. It doesn't matter if the rice is slightly undercooked, it'll finish cooking in the milk.
- Serve hot. Recommended : serve with fresh cilantro or cilantro-infused oil on top.