1/4 cup butter
1 onion, finely chopped
1 bell pepper, finely chopped
3 garlic cloves, minced
1/2 cup tomato sauce (or use 1/4 cup tomato paste plus 1/4 cup water, mixed)
2 cups red kidney beans, cooked (canned okay, drain first)
1 teaspoon thyme
2 teaspoons oregano
1 bay leaf
1 cup long-grain white rice
1 3/4 cups water (or stock)
scotch bonnet pepper (or Tabasco chipotle sauce to taste)
Heat the butter in a large saucepan over medium heat. Add the onion and bell pepper; sauté until the onion is translucent. Add the garlic and sauté for another 1-2 minutes. Add tomato sauce, beans, herbs, and scotch bonnet (if using). Simmer for 5-10 minutes to meld flavors.
Stir in the rice, stock or water, and salt and pepper to taste. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15-18 minutes.
Remove from heat and let set covered for another 5-10 minutes. Then stir lightly with a fork and serve.