Rice and peas RECIPE

Serves 12

INGREDIENTS:
* 3 cups of rice
* 1 can of canned peas (either kidney beans or pigeon peas)
* 5 cloves of garlic (finely chopped)
* 1 uncut scotch bonnet pepper
* 3 Scallion (spring onions may be used as a substitute)
* 1 can (or one cup) of coconut milk
* 1 teaspoon of salt
* 1 teaspoon of black pepper
* 2 sprigs of fresh thyme
Directions:
1.Crush the garlic and add to seven cups of boiling water
2.Add peas to the pot and move straight on to the next step.
3.Add your coconut milk, rice, salt, black pepper and thyme to the mix.
4.Crush the scallion (do not chop) and add this.
5.Also add the uncut scotch bonnet pepper,
6.*the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavour.
7.The Rice and Peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).
8.The Rice and Peas is now ready to serve!