Season beef with green seasoning, garlic powder, paprika, salt, and black pepper.

Heat oil in a heavy pot over medium heat.

Add brown sugar and allow to bubble until dark amber.

Add beef and stir well to coat in burnt sugar.

Cook until beef is browned.

Add onions, garlic, sweet pepper, and thyme.

Stir in Swiss Mambo Sauce and cook for 2 minutes.

Add rice and Swiss Pigeon peas and stir well.

Pour in coconut milk and water or stock.

Cover and simmer on low heat for 30–40 minutes until rice is tender and liquid absorbed.

Fluff rice gently and serve hot.