Warm one tbsp of  oil in a pan over medium heat; add the rice & toast until golden.

Pour coconut milk into a saucepan & add salt & a crushed Maggie Bouillon Cube. Bring the mixture to a boil over medium heat.

Add scallions & garlic to the rice & cook until they soften for about 2 minutes.

Pour the coconut milk mixture over the rice & stir. Add allspice, habanero, kidney beans, & thyme. Reduce the heat & cook   for 10-15 minutes.

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