½scotch bonnet pepper or ½ teaspoon cayenne pepper
4 tomatoes diced
2cupswashed long grain riceI used basmati
2cupscooked beansblack, red, black-eyed peas
4 1/2 - 5cupschicken broth or water
1tablespoonsalt or more to taste
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.