Heat the coconut oil in a pot over medium-low heat.

Add the garlic, bell peppers, celery, carrots, and shallot. Sauté until the vegetables begin to soften.

Add the turmeric and thyme. Stir until the vegetables are evenly coated with the turmeric.

Add the washed rice and stir to combine with the vegetables and seasonings.

Pour in the vegetable stock, or the water and bouillon mixture, and stir to combine.

Add the raisins, if using, and the whole Scotch bonnet pepper.

Cover the pot, reduce the heat to low, and steam for about 20 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid lifting the lid too often, and be careful not to burst the Scotch bonnet pepper.

Remove the Scotch bonnet and thyme sprigs. Fluff the rice with a fork and serve.