Jamaican Rice and Peas

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

Add the rice, beans, coconut milk, water or broth, garlic, green onion, and thyme to a pot.

Add a whole scotch bonnet pepper for flavor without cutting it.

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

Remove from heat and let sit covered for another 10 minutes.

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