More like jambalaya than traditional red beans and rice, but good enough to make again! I made the following adjustments:
- Cooked the rice separately in the rice cooker with the chicken broth, oregano, and thyme.
- Used only 1 tablespoon of olive oil.
- Used teaspoons instead of tablespoons for the spices and reduced the amount of cayenne pepper and red pepper flakes by half.
- Sautéed the peppers and onions for longer than the recipe called for and added a few tablespoons of chicken broth to the pan, letting them get soft and slightly charred. Added garlic and spices at the end.
- Substituted chicken broth for the white wine.
