Rice and Beans

Chop the green onions and mince the garlic cloves, keeping them separate. Roughly chop the fresh parsley for garnish.

Heat the oil in a large heavy-bottomed pot over medium heat. Add the minced garlic and chopped green onions, stirring constantly for 1-2 minutes until fragrant.

Add the rice to the pot and stir continuously to coat it evenly with the oil, cooking for about 2 minutes until the rice becomes slightly translucent at the edges.

Pour in the vegetable broth and water, then add the pinch of thyme and salt. Stir well to combine and bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and add the cooked beans, stirring gently to distribute them evenly throughout the rice.

Cover the pot with a tight-fitting lid and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.

Remove from heat and let the pot stand covered for 2 minutes to finish steaming. Fluff the rice gently with a fork, adjust salt to taste, and transfer to a serving dish.

Garnish with the fresh chopped parsley and serve hot.