Coconut Rice and Peas

Bring the coconut milk, water, beans, scallions, thyme, garlic, salt and the whole scotch bonnet to a simmer. Let it infuse for 5 minutes.

Stir in the rice, bring back to a bare simmer, then cover tightly and cook on the lowest heat for 20 minutes. Do not lift the lid.

Off the heat, rest 10 minutes still covered. Remove the chile, scallions and thyme stalks.

Fluff with a fork from the edges inward and serve.