My Jamaican Rice and Peas Recipe

If you're using thyme, add it now. Stir in the 1/2 pound eyed peas and 3 cups water. Bring the mixture to a boil, then reduce the heat to a gentle simmer, cover the pot, and cook until the peas are just tender, about 45 minutes.

Next, stir in the 1 can coconut milk, 1/2 teaspoon salt, and 2 teaspoons scotch bonnet pepper sauce (or a whole pepper if you prefer). Add another 3 cups of water. Mix everything well and taste the liquid; it should be rich and well-seasoned. Bring it back to a boil.

Stir in the 1 pound rice, then reduce the heat again, cover, and cook until the rice is tender and all the liquid has been absorbed, which will take about another 45 minutes. Check on it occasionally while it cooks to make sure it's not sticking.