Preheat the oven to 180°C and butter a casserole dish.
Mix the spices and seasoning in a bowl and blend with a little olive oil.
Stir the spice mix into the chicken stock and add the rum.
Heat oil in a large frying pan and fry the chicken until golden-brown.
Remove chicken from the pan and set it aside.
Fry the sausage, carrot, onion, and garlic in the same pan until soft.
Transfer the vegetables and sausage to a bowl and mix with rice, tomatoes, beans, parsley, and butter.
Place half of the rice mixture into the casserole dish and layer the chicken on top.
Cover the chicken with the remaining rice mixture and pour over the stock.
Cover the dish and bake for 45 to 60 minutes until the rice is cooked.
Serve warm with chilli sauce or garlic mayonnaise.