Use a saucepan, pot, or dutch over that has a lid and is large enough for the whole dish.
Heat oil in the saucepan at medium high heat.
Add onions and green onions and cook for 3-5 minutes
Add scotch bonnet pepper, salt and tyme and cook for another 3 minutes
Stir in the kidney beans and cook for 5 minutes
Add rice and water and reduce heat to medium/low. Stir and cover with the lid. Stir it every 10 minutes or so and once the water absorbed by the rice taste it for consistency. If the rice is still crunchy then add a little bit more water, cover and wait until it is absorbed.
Serve with the jerk chicken for a taste of Jamaica!