2 cups white basmati rice
1 3/4 cup water or vegetable stock (I use vegetable stock)
1 teaspoon fresh thyme
1/2 teaspoon salt, or to taste
1 (14 ounce) can coconut milk
1 (15ounce) can black eyed peas drained and rinsed or 1 1/2 cup cooked beans
*2 tablespoons fresh cilantro (optional)
*1 tablespoon peeled, minced fresh ginger (optional)
*The recipe suggests as an option to use cilantro or ginger, not both, I happen to like both and toss both in and think it is super yummy.
Place rice, water or vegetable stock, thyme, salt, coconut milk and ginger if you are using it in a medium size saucepan over medium - high heat. Bring to a boil. Lower heat to a simmer, cover, and cook until liquid is absorbed, 15 - 20 minutes. (in my experience I suggest checking it at about 12 minutes and then periodically after that).
Remove from heat and transfer to a large mixing bowl with the riced and beans. Add the cilantro if you are using it. Gently mix well and enjoy.