Belizean Rice and Beans

This traditional recipe for Belizean rice and beans is a staple in Belize. Rice, beans, onions, and garlic are simmered in coconut milk for a delicious side.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 1 hr 55 mins
• Calories: 168 Calories

Ingredients

• 1 teaspoon vegetable oil
• 3 cloves garlic, minced
• 1 cup white rice
• 1 pound dry kidney beans
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.75 cup water
• 0.5 medium red bell pepper, chopped
• 0.75 cup coconut milk
• 0.5 medium onion, chopped
• 1.5 quarts water, or as needed

Recipe Instructions

Step 1

Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

Step 2

Drain and transfer beans to a stockpot. Add 1 1/2 quarts water (or as needed to cover) and bring to a boil. Add garlic, reduce the heat to low, and simmer until beans are tender, about 1 hour. Remove from the heat and stir in onion, bell pepper, oil, salt, and pepper.

Step 3

Cook and stir rice in a large saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, 3/4 cup water, and kidney beans; bring to a boil. Reduce the heat to low, cover, and cook until rice is tender, 30 to 40 minutes.