West Indian Red Beans and Rice

This is my own creation, based on two different recipes--one from Moosewood's Simple Suppers and one from the Vegetarian Family Cookbook. I wanted to use the small red beans, but I only had kidney beans. Oh well. It was still really yummy and easy to throw together. Mike loved it and ate two huge bowls, so overall, it was a success.

West Indian Red Beans and Rice
1 bag quick-cooking brown rice
1 32-ounce can kidney or red beans
1 16-ounce can diced tomatoes
1 16-ounce can of coconut milk
1 large white onion, diced
3 cloves of garlic, minced
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
1/4 teaspoon allspice

1) Cook the rice in boiling water for ten minutes, as the instructions say.
2) While the rice is cooking, saute the onions and garlic until the onion starts to turn golden. Add the tomatoes and spices, and cook for about five minutes more.
3) Add the rice and the coconut milk and bring to a simmer. Reduce the heat to low and let the mixture cook until most of the coconut milk is absorbed--about 15 minutes.
Enjoy!