To a saucepan add 3 1/2 cups water and the rice, butter, garlic, bay leaf, oregano, thyme and some salt and pepper. Bring to a boil, cover, and simmer until the rice is tender and the liquid is about half evaporated, 30 minutes.
Toss in the pigeon peas and their liquid, and season with salt and pepper. Cover and simmer on low for another 5 minutes.
Plate the peas and rice, top with the scallions, and toss together.
Recipe courtesy of Rev Run's Sunday Suppers