As requested by muddyslush :

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, finely chopped
1 carrot, chopped
14 ounces cooked gunga peas (canned or otherwise, substitute garbanzos if desired)
1 cinnamon stick
1 sprig of thyme
2 1/2 cups vegetable stock
2 ounces creamed coconut
1 green chile, seeded and chopped (substitute jalapeno if brave)
scant 2 cups rice

Heat oil in a reasonably heavy-bottomed skillet for which there is a lid. Add onion and garlic and cook over low heat until the onion has softened and the room is filled with that lovely smell (all my meals seem to begin this way).

Add carrot, gunga peas, cinnamon stick, thyme, vegetable stock, coconut and chile and stir well. Bring to a boil, stirring frequently.

Add rice and return to a boil, then reduce the heat, cover and simmer for 15 minutes or until the rice is tender and the stock has been absorbed. Be careful here — the rice can burn.

Remove and discard thyme and cinnamon, fluff up the rice, and serve.