Rice and Peas

1 cup coconut milk
2 cups water
1 15-ounce can red kidney beans, drained (I just use red beans)
2 cups uncooked rice
3 onions, thinly sliced
1/2 teaspoon dried thyme
salt and pepper to taste
1 whole Scotch bonnet chile

Bring coconut milk and water to boil. Add beans, rice, onion, thyme, salt and pepper. Place Scotch bonnet chile on top and bring to a boil. Cover and reduce heat. Let rice mixture cook slowly until all the liquid is absorbed and rice is tender, about 20-25 minutes. (Do not stir while cooking or allow the chile to burst.) Remove chile and fluff rice lightly with fork before serving.

Yields 6 servings.