2 cups converted rice , such as Uncle Ben's Original or golden sella basmati1 medium carrot , cut into 1/4-inch dice1 1/2 ounces green beans, stem ends trimmed and cut into 1/4-inch-thick rounds2 scallions, ends trimmed, white and green parts separated, and each thinly sliced crosswise, divided1/2 medium green bell pepper , stemmed, seeded, cut into 1/4-inch dice, divided1 teaspoon dried thyme1/2 cup full-fat coconut milkIn a large bowl, cover rice by 2 inches of cool water.
Using a fork, fluff rice to separate grains and set aside.In a sauté pan, heat oil over medium heat until shimmering. Add carrots, onion, and green beans, season with salt, and cook until vegetables are coated in oil and shiny, about 2 minutes.Add sliced scallion whites, red bell pepper, half of the green pepper, and corn. Cook vegetables until slightly softened, about 2 minutes. Stir in curry powder, thyme, black pepper, and bay leaves.Add half-cooked rice and stir gently to combine.
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