Jamaican Rice and Peas

• 1 (15 ounce) can pigeon peas or 1 (15 ounce) can kidney beans, undrained
• 1 (15 ounce) can coconut milk
• 2 cups long grain rice
• 1 small onion, chopped
• 1 garlic clove, minced
• chicken stock
• 1 tablespoon butter
• 1 sprig thyme
• 1 whole scotch bonnet pepper

1. Drain the liquid from the can of beans into a measuring cup, add the can of coconut milk and enough chicken stock to make four cups of liquid.
2. Place liquids in a pot with beans, onions, garlic, butter, and thyme.
3. Bring to a boil.
4. Add rice and stir.
5. Reduce heat to med-low.
6. Place scotch bonnet pepper on top of liquid and cover tightly.
7. Cook 20-25 minutes Remove pepper before serving.

pigeon peas, coconut milk, long grain rice, onion, garlic, chicken, butter, thyme, scotch bonnet pepper

Taken from www.food.com/recipe/jamaican-rice-and-peas-166649 (may not work)