Heat the olive oil in a heavy-bottomed pot over medium heat. Add onion and peppers and sauté until softened. Add scallion, garlic and thyme and cook until fragrant.

Add the rinsed rice and toast briefly in the aromatic mixture.

Stir in the pigeon peas, allspice, coconut milk and enough stock to provide the proper liquid ratio for the rice you're using. Add the bay leaf and whole Scotch bonnet.

Season, bring to a gentle boil, reduce to low, cover and cook until the rice is tender and the liquid has been absorbed.

Remove from heat and allow the rice to rest, covered, for approximately 10 minutes.

Meanwhile, lightly toast the coconut in a dry skillet. Cool slightly and combine with scallion, thyme and lime zest.

Remove the Scotch bonnet and bay leaf. Fluff the rice gently.

Finish with a small amount of fresh lime juice if desired and scatter the toasted coconut mixture over the finished rice immediately before serving.