Jamaican Rice and Peas

I am desperately trying to remember where I got this recipe.  I served it with some Caribbean Jerk Salmon.  Delicious!  The peas are not really peas, but rather red beans.  This was very good, and not very spicy.  perhaps it was because I only used a jalapeno instead of a Scotch bonnet or Habanero pepper.  I also didn't have coconut milk (which would have been delicious and added a ton of fat and calories) so I used chicken broth instead.  Hopefully I'll find the link and add it in soon.

Jamaican Rice and Peas

1 1/2 cups dried red kidney beans, soaked overnight and drained
2 cloves garlic, smashed
1/2 cup unsweetened coconut milk
3 green onions, thinly sliced, plus more for garnish
1 Scotch bonnet pepper, chopped
3 sprigs fresh thyme
1 1/2 cups long grain rice
Salt and freshly ground pepper

Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl and garnish with sliced green onions.