Warm the coconut oil in a heavy pot over medium heat. Add the garlic, scallions, ginger and allspice and cook for 1 minute until fragrant.
Add the kidney beans with their liquid, the coconut milk, water, salt and pepper. Bring to a boil.
Stir in the rinsed rice. Lay the thyme sprigs and the whole scotch bonnet on top.
Bring back to a simmer, then cover tightly and turn the heat to low. Cook for 20 to 25 minutes without stirring, until the liquid is absorbed and the rice is tender.
Turn off the heat and rest, covered, for 5 minutes. Gently lift out the pepper, thyme stems and allspice berries.
Fluff with a fork and serve.
