Rijst, kokosmelk en bonen
Saute the aromatics. Heat the olive oil in a large sauté pot over medium-high heat. Add the onions and cook for 5-6 minutes, or until soft and translucent, stirring often to prevent burning. Reduce heat to medium-low and add the garlic, ginger, fresh thyme, salt, pepper, ground allspice, and Scotch bonnet chile (or habanero). Mix well to combine. Stir continuously for 1-2 minutes.
Add the water and coconut milk. Add the water (or chicken broth) and coconut milk to the pot. Mix to combine and bring just to a boil.
Add the rice. Stir in the rice, reduce heat to low, and cover. Cook the rice until liquid is absorbed and rice is tender, checking every 5 minutes and gently fluffing with a fork as it cooks.
Remove from heat and add the beans. Remove pot from heat and gently stir in the drained and rinsed kidney beans. Cover and allow rice to rest for an additional 5 minutes before serving.