Cook Split Peas: Rinse the split peas under running water. Place them in a saucepan with 4 cups of water. Bring to a boil and cook for about 15 minutes, until they are cooked but still firm. Drain and set aside, reserving the cooking liquid.

Build the Flavor Base: Heat the oil in a large pot over medium heat. Add the whole cumin and turmeric and sauté for about 3 minutes, allowing the spices to release their aroma.

Cook Aromatics: Add the chopped onion and hot pepper. Cook until the edges begin to brown. Stir in the garlic and cook for 2 minutes.

Add Rice and Seasonings: Add the washed rice, spinach, chopped culantro, scallions, thyme, and salt. Stir well to combine everything evenly.

Add Split Peas and Coconut: Add the cooked split peas and the coconut milk block. Continue cooking for about 5 minutes, stirring continuously to begin building the base.

Add Liquid: Pour in the reserved liquid from the split peas along with 6 cups of hot water (or add coconut milk here if using milk instead of the coconut block). Stir well for 2–3 minutes.

Cook Until Soft: Reduce the heat to low and cook for about 20 minutes, stirring frequently—similar to making risotto—until the rice is fully cooked, soft, and slightly mushy.

Finish and Rest: Taste and adjust salt if needed. Remove the pot from the heat while there is still a little liquid remaining, as it will continue to absorb as it cools. The final texture should be soft and cohesive, not grainy.