1. Sauté onion in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes or until tender. Stir in garlic and next 3 ingredients, and sauté 2 minutes. Stir in coconut milk and 4 cups water, and bring to a boil. Stir in rice, next 3 ingredients, and, if desired, Scotch bonnet chile; cover, reduce heat to low, and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove and discard Scotch bonnet chile. Garnish, if desired. Serve immediately.