Nutrition information per serving: 279 calories; 19 g fat; 16.6 g saturated fat; 0 mg cholesterol; 380 mg sodium; 23.6 g carbohydrate; 4.5 g fiber; 5.2 g protein
Canola oil can be substituted for coconut oil.
Heat oil in a large saucepan and add minced garlic, chopped green onion, and dried thyme.
Saute for 2 minutes.
Add beans (that have been drained and rinsed), water, and coconut milk; stir and bring to a boil.
Add rice and salt.
Place a lid on top, reduce heat to low and simmer 15 to 20 minutes, or until all of the liquid is absorbed.