Rinse 2 cups of rice until the water runs clear
Soak 1 cup dried red kidney beans overnight, then drain
Add the beans to a pot with 4 cups water
Add 1 scallion, 2 sprigs thyme, 2 cloves garlic, and 1 whole Scotch bonnet pepper
Bring to a boil, then simmer until the beans are tender
Add 1 cup coconut milk
Add 1 teaspoon salt and 1/2 teaspoon black pepper
Add the rinsed rice to the pot
Stir once, then cover tightly
Cook on low heat until the liquid is absorbed and the rice is tender
Remove from heat and let it sit covered for 10 minutes
Fluff with a fork
Remove the Scotch bonnet pepper before serving