Heat the coconut oil in a large pot or Dutch oven over medium heat, then sauté the chopped onion and minced garlic until softened and fragrant, about 3 minutes.

Pour in the undrained kidney beans, coconut milk, and water, stirring gently to combine the liquids.

Add the bruised scallions, fresh thyme sprigs, salt, black pepper, allspice, and the whole Scotch bonnet pepper to the pot.

Bring the mixture to a gentle boil, then stir in the rinsed rice, ensuring it is evenly distributed in the liquid.

Reduce the heat to the lowest setting, cover the pot tightly with a lid, and let it simmer undisturbed for 25 to 30 minutes.

Check the rice to ensure the liquid has been fully absorbed and the grains are tender; if needed, cover and steam for an additional 5 minutes.

Carefully remove and discard the whole Scotch bonnet pepper, thyme stems, and scallions before fluffing the rice with a fork.

Let the rice sit covered off the heat for 5 minutes to settle the textures.

Serve hot as a perfect side dish alongside your favorite protein or stew.