Chop the onions, tomatoes, and bell peppers.

Mince the garlic.

Heat a couple of tablespoons of oil over medium heat in a large pot or Dutch oven.

Add the chopped onions and sauté until they become translucent, about 5 minutes.

Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.

Add the chopped bell peppers to the pot and cook for another 3-4 minutes until they soften.

Stir in the allspice, ginger powder, paprika, curry powder, and thyme. Cook for 2 minutes to allow the spices to release their flavors.

Add the diced tomatoes to the pot and cook until they break down and become saucy about 5 minutes.

Pour in the can of kidney beans along with their liquid. Stir well to combine.

Add the rice to the pot and stir to coat the rice with the vegetables and spices.

Dissolve the Knorr chicken bouillon cube in 3 cups of hot water, then pour it into the pot. Add a cup of water if you prefer a softer rice texture.

Stir everything together and bring to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.

Check occasionally and add more water if needed to prevent the rice from sticking to the bottom of the pot.

Once the rice is cooked, fluff it with a fork and let it sit covered for 5 minutes off the heat.

Serve the kidney bean and rice dish hot, garnished with fresh herbs if desired. Enjoy it as a hearty main dish or a flavorful side.