Step 1

Heat a large pot over medium heat and add in the oil.  When the oil is warm, add in the onion, bell peppers, and garlic. Sauté for 2 minutes, until the peppers start to soften and the onion becomes translucent.

Step 2

add the beans to the pot and stir well to combine. Then, add in the adobo seasoning, garlic powder, onion powder, black pepper, thyme, and brown sugar. Stir well to make sure everything is evenly incorporated, then let the mixture cook down for 3 minutes. Let the bean and veggie mixture cook down for 3 minutes.

Step 3

Add the coconut milk to the pot and stir well. Raise the heat to medium-high, and bring the mixture to a boil. Split the stalk of green onion lengthwise and crush it with your hands to release some of the juices and oils, then drop it in the pot. Let the mixture simmer for 5 minutes, to infuse the coconut milk with spices.

Step 4

Add the boiling water to the pot and mix well; taste the broth and add any additional seasonings to taste. Bring the broth to a brisk boil, then add in the rinsed rice. Stir to evenly combine, then cover the pot with a lid. Reduce the heat to medium-low and allow the mixture to simmer. Uncover the pot and stir the mixture every 5 minutes, to prevent anything from sticking to the bottom of the pot. Continue boiling until almost all of the liquid is absorbed into the rice; the cook time will vary based on the pot, but this should take anywhere from 20-30 minutes.

Step 5

Once there is very little liquid left, taste the rice to make sure it is al dente in texture. Completely cover the pot with a piece of foil, then place the lid on top – this forms a tight seal. Turn the burner all the way down to low and cook for an additional 15 minutes, to fully steam the rice.

Step 6

Turn off the burner and let this stand for 5 minutes before uncovering and serving. Leftovers will keep in the fridge for up to 5 days.