1FOR THE COCONUT RICE:
Rinse and drain the rice. In a saucepan on medium-high heat, saute the rice,turmeric,and salt in the oil for a minute or two, stirring constantly. Add the water and coconut milk, bring to a boil,cover, and reduce the heat to low. Simmer until the rice is tender and the liquid absorbed,15 to 20 minutes.
2FOR THE RED BEANS:
While the rice is cooking, in a saucepan on medium heat saute the onions in the oil for 3 or 4 minutes. Add the red pepper flakes, sprinkle with kosher salt, cover, and cook, stirring occasionally, until the onions are soft about 5 to 8 minutes. Add the thyme, allspic, tomatoes and beans, cover and simmer for 10 to 15 minutes, stirring occassionally.
3NOTE: January-28-12, This time I added some chichi/garbanzo beans to the mix and it was very tastey. I also used one regular size can (about 10 oz) of Rotel diced tomatoes with chilie's and one small can (about 12 oz) of diced tomatoes.
4NOTE #2: November 30, 2015 - Today I changed two things in the recipe to make it slightly different. In the rice I added about a 1/4 tsp. ground cinnamon and to the beans I added 1 heaping tablespoon of smooth peanut butter. It was really good and blended well with the tomato and bean mixture.