Red Beans and Rice IV

Heat a large skillet or pot over medium-high heat and add the diced onion, cooking for 2-3 minutes until softened and translucent.

Add the minced garlic to the skillet and cook for 30 seconds to 1 minute until fragrant, stirring constantly to prevent burning.

Stir in the cayenne, chili powder, and cumin, cooking for another 30 seconds to bloom the spices.

Add the diced cooked ham to the skillet and warm through for 1-2 minutes, stirring to combine with the spices.

Pour in the cooked red beans and stir well to coat with the seasoning mixture, cooking for 2-3 minutes until heated through.

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

Gently fold in the cooked brown rice, stirring just enough to combine without breaking down the grains, and cook for 1-2 minutes until warmed through.

Taste and adjust seasonings as needed, then serve hot.