A faster version using canned pigeon peas and parboiled rice for busy evenings.
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Rinse the parboiled rice under cold water until the water runs clear and set aside.
In a large pot, combine the canned gungo peas (including the liquid from the can for extra flavor), coconut milk, and broth.
Add the garlic, scallions, thyme sprigs, allspice berries, salt, and black pepper to the pot.
Bring the liquid to a rolling boil over medium-high heat.
Stir in the rinsed rice and the butter, then place the whole scotch bonnet pepper on top of the liquid.
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 minutes.
Turn off the heat and let the rice sit covered for 5 minutes without opening the lid.
Carefully remove the scotch bonnet, thyme stems, and scallions, then fluff the rice with a fork and serve.
