1.In a 2-quart pot, add peas and salt to 1 quart of boiling water. Cook until soft.
2. Add coconut milk, thyme, scallion, and a Scotch Bonnet pepper to the cooked peas. Let this mixture boil for approximately 10 minutes. Add additional boiling water if necessary, depending on the amount of rice being cooked.
3. Stir in the rice using a fork.
4. Once the pot is boiling, reduce the heat to low.
