Heat the oil in a deep-bottomed pan and sweat off the onions, spring onions, thyme, black pepper and ground pimento, stirring for 2 minutes on a medium heat.
Add your washed and drained rice to the pot and stir well until all the rice becomes covered with the flavoured oil. Continue to stir and cook on a medium heat for 2-3 minutes.
Add all the remaining ingredients to the pot and top up with the 500ml of water. Turn the heat to high and bring to the boil for 5 minutes.
Stir well, then reduce the heat to a low-medium setting, cover the pan and cook for a further 20-30 minutes, stirring half way through.
Take the pan off the heat, remove lid and allow the rice and peas to cool for 5-10 minutes.
Remove the Scotch Bonnet pepper and thyme stalks from the pan then, take a fork and run through the rice to fluff up before serving.
Great served as an accompaniment to curried goat or jerk chicken, enjoy!
Cook's tip: You can leave the Scotch Bonnet pepper in the pot if you want a really fiery version of this dish. Just burst it open and stir through the rice.
*All information included in this recipe has been provided by Grace Foods UK Ltd.