1 tablespoon olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 14.5-ounce can of diced tomatoes, unsalted
1 15-ounce can of red kidney beans, rinsed and drained
3/4 teaspoon allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon ground black pepper
pinch of cayenne pepper
1/2 cup water
3 cups hot cooked long grain rice (white or brown)
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes. Add the tomatoes, kidney beans, allspice, oregano, thyme, brown sugar, nutmeg, and both kinds of pepper. Stir in the water, cover and simmer for 20 minutes.
- Combine with the rice just before serving.