• Step 1: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent.
• Step 2: Add the minced garlic, ground thyme, allspice, and cumin. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
• Step 3: Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a boil, then add the drained and rinsed peas and the bay leaf. Season with salt and black pepper to taste.
• Step 4: Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the rice is tender and the peas are heated through.
• Step 5: Remove the bay leaf. Fluff the rice and peas with a fork, then serve hot.