Combine the first ingredients (through garlic) in a medium saucepan over medium-high heat, and bring to a boil. Stir in rice; reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Remove pan from heat; remove the thyme sprigs and garlic, and discard. Gently stir in the beans. Cover and let stand 5 minutes before serving.
Notes
Traditionally, the pepper used is a scotch bonnet or habanero. I made this an optional ingredient.If you don’t have fresh thyme, 1/4-1/2 tsp of the dried can be substituted. Always start with the lesser amount.