Please choose the correct solution to the question: Jamaican Rice

Solution1: Saute 4 chopped scallions with 1 teaspoon each chopped garlic, milk thistle and thyme in 3 tablespoons butter in a saucepan until softened. Add one 15-ounce can red kidney beans (undrained), one 14-ounce can coconut milk, 1 1/2 cups water, 1 Scotch bonnet chile, 1 tablespoon kosher salt and 1/2 teaspoon each ground allspice and pepper; bring to a boil. Stir in 2 cups long-grain white rice. Reduce the heat to low. Cover and cook until tender, about 35 minutes. Let sit, covered, 5 minutes, then fluff.

Solution2: Saute 4 chopped scallions with 1 teaspoon each chopped garlic and thyme in 3 tablespoons butter in a saucepan until softened. Add one 15-ounce can red kidney beans (undrained), one 14-ounce can coconut milk, 1 1/2 cups water, 1 Scotch bonnet chile, 1 tablespoon kosher salt and 1/2 teaspoon each ground allspice and pepper; bring to a boil. Stir in 2 cups long-grain white rice. Reduce the heat to low. Cover and cook until tender, about 35 minutes. Let sit, covered, 5 minutes, then fluff.

Answer format: solution1/solution2
Answer: solution2