Pour in the broth, stirring to deglaze the pan. Stir in the coconut milk, undrained beans, thyme, salt and pepper. Bring the mixture to a boil, and then add the rice. Boil for 2 minutes, and then reduce the heat, cover the pot, and simmer until the rice is tender and the liquid has been absorbed. (Depending on the precise heat level and dimension of the pot, this should take approximately 35-45 minutes for brown rice or 15-20 minutes for white rice.) Remove from the burner and allow the rice to sit, covered, for 5 minutes. Fluff with a fork and sprinkle with cilantro and/or drizzle with hot sauce, if desired.