Ingredients for 4 servings:
1. 1 (15 ounce) can pigeon peas or 1 (15 ounce) can kidney beans, undrained
2. 1 (15 ounce) can coconut milk
3. 2 cups long grain rice
4. 1 small onion, chopped
5. 1 garlic clove, minced
6. chicken stock
7. 1 tablespoon butter
8. 1 sprig thyme
9. 1 whole scotch bonnet pepper

Directions:
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. Bring to a boil.
3. Add rice and stir. Reduce heat to med-low. Place scotch bonnet pepper on top of liquid and cover tightly.
4. Cook 20-25 minutes Remove pepper before serving.

Enjoy your meal!