Boil mushrooms in 3 cups of water on medium heat for 10 minutes, until water turns black. Liquify using blender or food processor.
Strain mushrooms reserving 2 1/2 cups of the liquid.
Add oil to a cast-iron pot on medium heat. Saute garlic, onion and shallots for 2 minutes.
Add rice and stir for 3 minutes.
Add mushroom water, salt, cloves, cooked lima beans or green peas. Bring to a boil.
Reduce to low heat until water evaporates.
Lower heat again, stir rice with butter and place a whole scotch bonnet pepper and thyme on top of rice. Cover pot tightly and steam for 20 minutes.
Remove hot pepper and thyme. Stir before serving.