Thoroughly wash (soak in water for about 30 minutes) and strain the Spinach. Trim the leaves into 1 cm ribbons and put them aside. Discard any tough stems.
Heat some Olive Oil in a wide pan/pot on low to medium flame. Add Onion, Scallions, Garlic, All-Spice, Black Pepper, and Thyme. Cook for at least 1 to 2 minutes.
Slowly add the Spinach while stirring. Add Salt.
Place rice in a large bowl and fill with water. Run your fingers in between the rice grains a few times. When the water turns cloudy, drain the rice and repeat till the water is fairly clear.
Add this washed rice to the pot and mix well. Next, turn up the heat and add Water and Coconut Milk
When the water starts boiling, place the whole Scotch Bonnet on top. Be careful not to break it to preserve the flavors of the oils. Stir well.
Cover the pot and lower the heat and let the mixture simmer for about 22to 25 minutes.
Turn off the heat but do not lift the cover right away, allowing the rice to cook in the residual heat for about 15 minutes.
Lift the lid, remove the Scotch Bonnet, and fluff the rice using a fork. Serve immediately.