Begin by rinsing 1 cup of long-grain white rice under cold water until the water runs clear. If using dried red kidney beans, soak them overnight in water and drain before use. Gather all other ingredients.

In a heavy-bottomed pan, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, stirring frequently for about 3–4 minutes until fragrant and translucent.

Once the onions are soft, add the rinsed rice, stirring well to coat all the grains. Then, sprinkle in your preferred traditional Caribbean spices. Toast the mixture for an additional 2–3 minutes.

Pour in one can of full-fat coconut milk and add the pre-cooked kidney beans to the pan. Stir to combine everything thoroughly, ensuring the rice is submerged in the liquid.

Cover the pan with a lid and reduce the heat to low. Allow the mixture to simmer without stirring for about 25 minutes.

After 25 minutes, remove the pan from the heat but keep it covered to let it rest for an additional 5 minutes.

Open the lid and fluff the rice gently with a fork. Stir in some freshly chopped herbs for garnish, if desired. Serve hot.