In a pot, combine the coconut milk, water, salt, black pepper, thyme, garlic, and scallion. Bring to a boil.

Add the rinsed rice and kidney beans to the pot. Stir well to combine.

Cover the pot and reduce the heat to low. Cook for about 20 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.