Jamaican Rice and Peas

Cook the beans or pigeon peas until tender, or use canned ones.

Add rice, peas, coconut milk, water or broth, garlic, spring onion, and thyme to a pot.

Add a whole Scotch bonnet pepper for aroma without cutting it open.

Bring to a boil, reduce the heat, and cook covered for 15-18 minutes.

Remove from the heat and rest covered for another 10 minutes.

Remove the pepper and thyme, fluff the rice with a fork, and serve.