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Wash rice until the water runs clear, then drain and set aside.
Heat a saucepan with the oil. Then add the onions, garlic, thyme, and hot pepper, and sauté for about a minute.
Add the rice to the pan, followed by the beans, and cook for about 2 minutes.
Then add coconut milk, bay leaves, bouillon powder, Creole spice, and paprika with 2¼ cups of broth or water.
Bring it to a boil, reduce the heat, cover with a lid, and simmer until rice is cooked (20 minutes, more or less). Stir occasionally (but not too often) from the sides to prevent burning, and add more water as needed.
Discard the bay leaves. Adjust seasonings for salt and pepper. Serve hot.