Jamaican Rice and Peas

This recipe is from Marilyn's helper Monica, who owned a restaurant in Jamaica.

• 1 cup jasmine rice
• 7 oz frozen green pigeon peas
• 2 scallions – cut into 2" pieces and slightly crushed
• 4 branches fresh thyme
• 1 coconut
• 4 large garlic cloves – diced
• ¼ Scotch bonnet pepper - diced

Grate meat from coconut, cover with warm water and soak overnight.

Combine all ingredients including coconut and its soaking liquid, except peas in a pot. Simmer until rice is done.

Add peas. Cover pot with plastic wrap and place lid over pot and plastic wrap. Place over low heat for 40 minutes to steam ingredients.