• 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


  1. 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.
  2. Stir in rice to the pan; continue stirring for about 2 minutes.
  3. 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.
  4. Serve warm with chicken, stew or vegetables


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