Put some rice on the boil, I use Uncle Ben's boil in bag brown rice (make sure to salt the water, just like when doing pasta or potatoes, this is the only time you can season the inside of these foods). Open a can of black beans, and empty it, juice and all into a large non-stick pan (you could also use red beans). Add a cup or so of chicken stock. 2 tbl New Mexican chile powder. 2 tbl diced garlic. 1 tbl flour. Now the key ingredient: 2 tbl Virgin Coconut Oil (mine is from Spectrum, I bought it at Whole Foods, and it is solid white oil in a jar) this is what gives the recipe its Polynesian flair! Salt, pepper. Bring to high heat, then reduce to simmer to allow the liquid to cook down, stir often. Add 1 tbl dried basil leaf for sweetness. When the beans are ready, drain the boil in bag brown rice, and stir the rice into the beans. Cut some fresh green onions over the dish, this small extra step really ups the flavor profile. Feel free to top with Jamaican jerk shrimp. Delicious, hearty, and super easy!