Cut Caribbean passion corned pork into bite sized cubes.
Dice the tomatoes, onions, scallion and sweet pepper.
Slice the hot pepper, remove the thyme leaves and shred the garlic.
In a pot add the oil and annatto, swirl around until the oil is red and discard the annatto.
Add the onion, tomato, sweet pepper and hot pepper and sauté.
Add the corned pork and continue to sauté.
Add the rice and stir making sure that all the grains get coated in oil.
Add the coconut milk, black pepper, salt, sugar, garlic and scallion.
Allow it to come to a simmer, then reduce the heat to very low and cover with foil and the pot cover.
Allow it to steam cook for 30 minutes.
after 30 minutes leave it covered with he heat off for another 8-10 minutes before opening and fluffing with a fork
serve hot.