You'll need:

•  3 cups of rice
•  1 can red kidney beans 
•  5 cloves of garlic (finely chopped)
•  1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
•  1 can coconut milk
•  1 teaspoon of salt
•  1 teaspoon of black pepper
•  2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)

Method:

Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.

Add the salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero). Bring to a simmer, then turn the heat to low and cover.

The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero.