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Belizean Rice and Beans
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Prep Time:
15 minutes
15 minutes
Cook Time:
100 minutes
100 minutes
Total Time:
595 minutes
595 minutes
Classic Belizean rice and beans simmered in creamy coconut milk with onions and garlic - a staple dish bursting with flavor.
Ingredients:
- 1 pound dry kidney beans
- 1.5 quarts water, or as needed
- 0.5 medium onion, chopped
- 0.5 medium red bell pepper, chopped
- 1 teaspoon vegetable oil
- 0.25 teaspoon ground black pepper
- 1 cup white rice
- 0.75 cup coconut milk
- 0.75 cup water
Instructions:
- Soak kidney beans in a large container filled with cool water, making sure they are covered by several inches of water. Let them sit for 8 hours to overnight.
- Transfer the drained beans to a stockpot, pouring in 1 1/2 quarts of water (or as needed to cover) and bring it to a boil. Stir in the garlic and simmer on low heat until the beans are tender, approximately 1 hour. Remove from heat and mix in the onion, bell pepper, oil, salt, and pepper.
- Toast rice in a large saucepan until fragrant, about 3 minutes. Stir in coconut milk, 3/4 cup water, and kidney beans. Bring to a boil, then simmer covered until rice is tender, about 30 to 40 minutes.