Carribean Red Beans and Rice

1 diced onion
3 cloves garlic

Chop these up and toss them into a deep frying pan or a saucepan.
Fry them in a little olive oil until onions are as usual, translucent.
Add:

1/4 - 1/2 tsp nutmeg and cinnamon
1/2 - 1 tsp cloves. 
salt, black or cayenne pepper to taste

(I tend to use the larger amount)

Drain and reserve liquid of 1 can kidney beans. Put beans in pan, 
saute around a little bit.

Drain and reserve liquid of 1 can (14 oz) tomatoes. Moosh tomatoes up,
put them in and saute around a little bit too. 

Add 1 cup rice, any kind, and the appropriate amount of liquid, using
the reseved kidney bean and tomato juice for some of it, and topping
up with water. 

Cover the pan, let simmer until the rice is cooked and you have a nice
thick tomatoey clovey yummy bunch of beans and rice. 


Source: rec.food.recipes