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Wash and drain the kidney beans.
Pour the beans into a pot with 1 cup of water, half-canned coconut milk, garlic, pimento berries (allspice), ginger, thyme, scallion, onion, scotch bonnet pepper and salt. At medium heat, cover and bring to a boil.
Wash and add the rice. Return the lid to the pot and bring it to a boil. Turn the heat down to low and let the rice steam until all the water evaporates. Turn the heat off and let the rice sit for another 3 minutes.