Instructions

• 1 Preheat oven to 400 degrees.
• 2 Melt the butter over medium-high heat in a large ovenproof skillet. Cook the onion, garlic, thyme, all spice, bay leaves, scotch bonnet until the onion is tansluscnet, about 4 to 5 minutes.
• 3 Add the coconut milk, water, beans, and salt. Once it comes to a simmer, add the rice and give a quick stir. Once you see bubbles breaking the surface, cover and transfer to the oven.
• 4 Bake for 40 minutes. All the liquid should be absorbed, tilt to check, though you will have some coconut cream on the surface.
• 5 Let sit for 15 minutes, then fluff and serve!