In a large pot or Dutch oven over medium heat, combine the coconut milk, water (or broth), and the liquid from the canned kidney beans.

Stir in the chopped scallions, minced garlic, grated ginger, ground allspice, salt, and black pepper. Bring the mixture to a gentle boil.

Add the rinsed rice and the kidney beans to the pot, stirring once to distribute the ingredients evenly.

Place the fresh thyme sprigs and the whole Scotch bonnet pepper on top of the liquid. Be careful not to chop, burst, or break the pepper, as it is intended only for aroma and subtle heat.

Reduce the heat to the lowest setting, cover the pot tightly with a lid, and simmer for 20 minutes, or until the liquid is fully absorbed and the rice is tender.

Remove the pot from the heat and let it sit covered for an additional 5 to 10 minutes to allow the rice to steam and fluff up.

Carefully remove and discard the whole Scotch bonnet pepper and the thyme stems.

Fluff the rice gently with a fork to mix the beans and aromatics throughout before serving.