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Add tinned peas to a pot. Fill the empty tin with water and add it in.
Season with all-purpose, vegetable seasoning, salt, garlic granules, onion granules, jerk seasoning, add thyme, optional browning, and the whole scotch bonnet.
Pour in coconut milk / cream and bring to a boil.
Add the washed basmati rice, stir once, then cover with a lid.
Lower the heat and cook until the rice is tender and liquid is absorbed.
Fluff gently with a fork, turn the heat off, leave the lid on and let it steam for 5–10 minutes until fluffy and shelly.