1Prepare rice according to package directions. While rice is cooking, put a deep skillet over medium high heat. Add oil and butter and sauté meat for 2 minutes, stirring frequently. Add onion, garlic and celery. Cook 5 minutes, stirring frequently.
2Deglaze pan by adding beer or broth - scrape up all stuff on the bottom of the pan. Add red beans - allow liquid to reduce by half.
3Add cumin, paprika, Worcestershire sauce and hot sauce. Add cooked rice to pot and coat evenly with pan juices. You can add salt and pepper to taste if you choose, but I do not.