A high-fiber alternative using long-grain brown rice and fresh thyme.
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Rinse the brown rice thoroughly under cold water until the water runs clear to remove excess starch.
In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat and sauté the onion and garlic until translucent.
Stir in the kidney beans, allspice, and brown rice, coating the grains in the oil and aromatics for 2 minutes.
Pour in the vegetable broth and coconut milk, then add the salt and stir well to combine.
Place the whole scotch bonnet pepper, bruised scallions, and fresh thyme sprigs on top of the liquid.
Bring the mixture to a rolling boil, then immediately reduce the heat to low and cover with a tight-fitting lid.
Simmer for 45 to 50 minutes without lifting the lid, ensuring the brown rice is tender and the liquid is fully absorbed.
Remove from heat, discard the thyme stems, scallions, and pepper, then fluff the rice with a fork before serving.
