A zesty variation featuring grated fresh ginger and extra scallions.
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Rinse the rice under cold water until the water runs clear to remove excess starch.
In a large pot, combine the coconut milk, vegetable broth, grated ginger, garlic, and allspice berries.
Add the rinsed kidney beans and half of the sliced scallions to the pot and bring the mixture to a gentle boil.
Stir in the rice and salt, ensuring the rice is fully submerged in the liquid.
Place the whole Scotch bonnet pepper and thyme sprigs on top of the rice without cutting the pepper.
Reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 minutes until the liquid is absorbed.
Remove the pot from the heat and let it sit covered for 5 minutes to steam.
Discard the pepper, thyme stems, and allspice berries, then fluff the rice with a fork while stirring in the remaining fresh scallions.
