Ingredients
- ½ cup red / palm / or canola oil I used ½ and ½
2-3 garlic clove minced
1 medium onion diced
1 tablespoon smoked paprika
1 teaspoon dried thyme
½ scotch bonnet pepper or ½ teaspoon cayenne pepper
4 tomatoes diced
2 cups washed long grain rice I used basmati
2 cups cooked beans black, red, black-eyed peas
4 1/2 – 5 cups chicken broth or water
1 tablespoon salt or more to taste
1/4 cup crayfish optional
1 teaspoon chicken bouillon optional
Instruction
- Heat a saucepan with oil. Then add onions, garlic, thyme, smoked paprika and hot pepper, sauté for about a minute, add tomatoes. Cook for about 5-7 minutes.
- Stir in rice to the pan; continue stirring for about 2 minutes.
- Then add beans , 4 1/2 cups of chicken stock/water, bring to a boil reduce heat, and simmer until rice is cooked, about 18 minutes or more. Adjust for salt and pepper. You have to stir occasionally to be preventing any burns.
- Serve warm with chicken, stew or vegetables
