Jamaican Rice and Peas (the peas are actually red kidney beans) Ingredients: 3 cups rice 1 cup dry red kidney beans a few springs of fresh thyme 1 1/2 pkts frozen coconut cream or two small tins of coconut cream salt to taste 1 clove garlic 4 stalks of scallions 1 sml onion, finely chopped 1/4 tsp black pepper 1 Scotch Bonnet pepper (or other habanero) 6-8 pimiento seeds Peel and finely chop garlic fill large pot with water. Add coconut creme, the cup of peas and the onion. Bring to the boil and then cover and turn down heat. Cook until peas are tender. Add the other seasonings and rice adding more water if necessary in order to boil rice properly. Once water begins to boil, cover pot and reduce heat to lowest setting allowing the rice to "steam" until cooked. NOTE: A small piece of salt pork or a few strips of bacon can be added after the peas have cooked and before the rice is added. Be sure not to pucture scotch bonnet pepper during handling. This pepper is VERY HOT!!! (Contributed by Ann Lodenquai [annlo@infochan.com] -- thanks, Ann!)