A delightful take on the classic Haitian rice and beans, enhanced with vibrant flavors and a touch of spice.
Heat the butter in a large saucepan over medium heat.
Using unsalted butter allows you to control the salt level in the dish.
Add the chopped onion and bell pepper to the saucepan and sauté until the onion becomes translucent.
Cut the vegetables evenly to ensure they cook at the same rate.
Stir in the minced garlic and cook for another minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the tomato sauce, cooked beans, thyme, oregano, and bay leaf. Stir to combine.
Simmering the mixture allows the flavors to meld together.
Pour in the rice and water, and place the scotch bonnet pepper on top. Bring to a boil.
Do not stir the rice after adding the water to ensure even cooking.
Reduce the heat to low, cover the saucepan tightly, and let it simmer for 18 minutes.
Keep the lid on to trap the steam and cook the rice properly.
Remove the saucepan from heat and let it sit, covered, for another 5 minutes.
This resting time allows the rice to absorb any remaining liquid.
Fluff the rice gently with a fork and serve warm.
Fluffing the rice prevents it from clumping together.
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