Red Snapper with Rice & Beans

In a medium-size saucepan, stir beans, coconut milk, scallion, thyme, garlic, salt and hot pepper sauce. Bring to a boil over medium-high heat. Stir in rice and reduce heat to medium. Cook for about 12 minutes or until rice is tender.

In a large, deep skillet, stir in tomatoes, butter, ketchup, onion, scallions, thyme, garlic, garlic powder, onion powder and 1-1/4 cups water. Place fish fillets on top. Bring liquid to a boil over medium-high heat.

Immediately reduce heat to medium and simmer, uncovered, for about 10 minutes or until fillets flake easily with a fork.

Stir together cornstarch with 1 teaspoon water and add to skillet. Boil for 1 minute. Keep warm until ready to serve.