West Indian Rice and Beans Serving Size - 8 Prepared By - Mary Recipe Rating
			10 Cups canned vegetable broth 2 - 16-ounce can Red Beans , drained 2 - 16-ounce can Black Beans , drained 4 Cups Canned Unsweetened Regular or Light Coconut Milk 4 Tbl. Minced Seeded Jalapeño Chili 4 tsp. Dried Thyme 1 tsp. Ground Allspice 3 Cups Medium-Grain White Rice 4 Cups Thinly Sliced Green Onions
			Combine 8 cups vegetable broth, coconut milk, minced jalapeño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes. Mix red & black beans plus 3 cups green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1 cup green onions and serve.