Soak the rice in a few changes of water and drain before using.
Heat the olive oil in a pan over medium heat and saute the thyme, scallions and onions until the onions soften. Add in 3 cups water, the pigeon peas, rice and coconut milk and bring to a boil. Turn down the heat to a simmer, add in the Scotch bonnet pepper and cook until the rice is done, about 25 minutes.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Venetta Williams