Peas and Rice

1/2 cup coconut cream (or 1 full can coconut milk if using liquid) 4 Tablespoons Thyme 1 teaspoon Allspice 1/2 cup diced onion miced garlic (measure this with your heart, 2 tablespoons or more is where heart is) 1 teaspoon Black Pepper 1/2 Tablespoon koser salt 1 teaspoon brown sugar 2 1/4 cup Rice (I use brown Jasmine but any will work just adjust liquid) 2 cans beans (I like 1 Kidney and 1 Black but kidney is traditional) oil (coconut oil preferred) chicken stock or paste Sauté onion in coconut oil and seasonings until tender and translucent Add rice and sauté a few minutes more Add beans and 16 oz liquid (* see note) Instant pot pressure cook for 5 minutes and slow release Stir in coconut cream and serve with jerk chicken or as is. *Liquid* Recipe calls for chicken stock. I use the kidney bean liquid, the coconut water from the can of coconut milk, and 1 can of water with chicken better than boulion added