1. Combine the rice, 1 tablespoon of the oil, half of the salt, and the water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender (40-45 minutes). Set aside and keep warm.

2. While the rice is simmering, heat the remaining oil in a large saucepan over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened (6-8 minutes). Stir in the garlic and cook until softened (1 minute). Add the allspice, cloves, cayenne, remaining salt, and the pepper. Cook for 1 minute.

3. Stir in the beans, chicken stock, tomato, thyme and hot sauce. Cook until the vegetable mixture is heated through (6-8 minutes).

4. Divide the rice among warmed individual bowls. Top each serving with beans and garnish with cilantro.