Traditional flavors enhanced with liquid smoke and pimento berries without any animal products.
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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 kidney beans (including the liquid from the can), coconut milk, vegetable broth, and smashed garlic.
Add the scallions, thyme sprigs, pimento berries, liquid smoke, salt, and black pepper to the pot.
Bring the mixture to a gentle boil over medium-high heat, then let it simmer for 5 minutes to infuse the flavors.
Stir in the rinsed rice and place the whole Scotch bonnet pepper on top, being careful not to puncture it.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes until the liquid is absorbed.
Turn off the heat and let the pot sit, covered, for another 10 minutes to steam.
Remove the scallions, thyme sprigs, and Scotch bonnet pepper, then fluff the rice with a fork and serve.
