Jamaican Rice and Peas

INGREDIENTS

1 can red kidney beans (1 1/2 cup of cooked red kidney beans)
¼ cup coconut cream
2 scallions, chopped
1 garlic clove, finely chopped
3 thyme sprigs
1 tablespoon coconut oil
1 Habanero pepper
2 cups long-grain white rice
3 cups water
1 teaspoon salt

DIRECTIONS

1. Add water, peas, coconut cream, garlic, scallion, salt, thyme and coconut oil to a large sauce pan and bring to a boil, stirring frequently. 
2. Add rice and whole habanero pepper and return to a boil. Do not cut or break the pepper while it’s cooking in the pot unless you want the dish to be very spicy.
3. Reduce heat to low, cover and let simmer for 15 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. Discard the thyme.
4. Serve with jerk chicken or jerk pork.