• Rinse the red kidney beans and soak them overnight in water. Drain the beans before cooking.
• In a large pot, heat the vegetable oil over medium heat.
  
• Add the diced onion and minced garlic and sauté until they become fragrant.
  
• Add diced tomatoes and red bell pepper, stir to combine
  
• Add the soaked red kidney beans to the pot and stir them with the onions and garlic.
  
• Pour in the coconut milk and water, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 1 hour or until the beans are tender.
  
• While the beans are cooking, rinse the white rice under cold water until the water runs clear. Drain the rice.
• Once the beans are tender, add the rice to the pot. Stir in the salt, black pepper, thyme, and paprika.
  
• Cover the pot and let the rice and beans simmer for about 20 minutes or until the rice is cooked and fluffy.
  
• Remove the pot from the heat and let it sit, covered, for about 5 minutes to allow the flavors to meld together.
• Garnish with cilantro
  
• Fluff the rice and beans with a fork before serving. Serve hot as a main dish or as a side dish with stewed chicken, fish, or beef.
  

Sweet Plantains (Maduros)

• Peel each plantain, using a sharp knife to cut the tough skin.
• Cut each ripe plantain diagonally into 1/2-inch-thick slices.
  
• Set aside.
• Place a paper towel on a plate. Set aside.
• In a nonstick skillet, heat oil over medium-high heat.
  
• Pan-fry the sliced plantains for 2-3 minutes per side until they’re golden brown and the edges are crispy.
  
• Transfer the fried plantains to the plate to drain.
  
• Season them with salt and serve immediately.