A meatless version featuring extra pigeon peas, carrots, and golden-browned sugar base.
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Heat the vegetable oil in a large, heavy-bottomed pot or dutch oven over medium-high heat.
Add the brown sugar to the oil in an even layer and wait for it to melt, bubble, and turn a dark amber 'burnt' color.
Immediately add the pigeon peas and diced carrots to the pot, stirring quickly to coat them in the caramelized sugar.
Stir in the onions, garlic, and rice, sautéing for 2-3 minutes until the rice is well-coated and slightly toasted.
Pour in the coconut milk and vegetable broth, then add the thyme sprigs and scallions.
Place the whole hot pepper on top (do not cut it if you want flavor without intense heat) and bring the liquid to a boil.
Reduce heat to low, cover the pot tightly, and simmer for 25-30 minutes until all liquid is absorbed and rice is tender.
Remove from heat, discard the pepper and thyme stems, and fluff the rice with a fork before serving.
