Jamaican Rice and peas

I love, love , love, rice but rice with coconut is in a class of its own.  It is not traditional in the Puerto Rican culture but it is a typical dish for many other Caribbean cultures.
My husband's family come from Panama and this is a typical dish for them. When my mother-in-law first made rice with coconut for me I couldn't believe how delicious it was.  This is also very typical for West Indian cultures as well....this is my easy lite version. Usually this dish is made with Guandules, which is pigeon peas but I made it with black eye peas.  I also used Carolina jasmine rice instead of my usual Carolina white rice.  I hope you enjoy!

Jamaican Rice and Peas  Servings: 8, Serving size 1/4 cup, WW+ 6pts   Calories: 245.2, Fat: 3.1,  Protein: 4.7, Carbs: 48.3, Fiber: 2.9, Sodium: 441 Ingredients: 1 can of black eye peas  1 can of lite coconut milk 1 chunk of ginger 1/2 tsp of fresh oregano 1/2 tsp black pepper 2 tbsp kosher salt 2 tsp brown sugar 8 pellets of all spice 1/4 tsp cinnamon 1 small piece of ginger 2 cups of water 2 cups jasmine rice half of scotch bonnet pepper (optional) Preparation:  add all of the ingredients together in a pot except for the rice, and bring to a boil. You can rinse the can of beans in water before adding to reduce the sodium count. Add the rice and cook over medium heat until the water in the pot is almost completely evaporated, then cover, reduce the heat and simmer for an additional 20-25 minutes. Remove the piece of ginger and discard, it was only added for flavor. While you're serving I would also remove and discard the all spice pellets, these are also only added for flavor. I did not use the hot pepper because I made this dish with the Brown Stew Chicken and it already had a nice spicy kick.  However, if you do use the pepper, I would just let the pepper sit in the water and coconut milk till it boils, then remove and discard.  Unless, you like fire breathing hot food, then you can leave it.