Red Beans and Rice

Heat a large skillet or heavy-bottomed pot over medium heat until shimmering, about 1 minute.

Add the diced onion and minced garlic, stirring frequently until softened and fragrant, approximately 4–5 minutes.

Sprinkle the cayenne, chili powder, and cumin over the onion and garlic, stirring constantly to bloom the spices for about 30 seconds.

Add the cooked red beans and diced ham to the pot, stirring to combine with the spice mixture.

Pour in the Tabasco sauce and stir to distribute evenly throughout the bean mixture.

Reduce heat to medium-low and simmer for 15–20 minutes, stirring occasionally, to allow the flavors to meld and the mixture to thicken slightly.

Fold in the cooked brown rice gently, stirring until fully incorporated and heated through, about 2–3 minutes.

Taste and adjust seasoning with additional Tabasco or cayenne as desired, then serve hot.