The recipe can be made entirely in advance and reheated when you’re ready. Keeps covered and refrigerated for several days, and flavor improves over time.
In a large skillet, heat the oil over medium-high heat. Add the onion and garlic, and sauté until softened, about 5 minutes. Add the pepper, habañero, and celery, and continue cooking, stirring occasionally, for another 5 minutes. Stir in the diced tomato and season with the allspice and cumin.
Add the cooked Domingo Rojo beans and rice, stirring until the mixture is well combined. Reduce the heat to medium and continue cooking, stirring occasionally, until the moisture from the vegetables is absorbed, about 10 minutes. Add the thyme, cilantro, sea salt, and pepper.
Notes
*Wear gloves when handling fresh chiles, no matter how manly you are.