Belizean Rice and Beans

This is a traditional recipe for Belizean rice and beans. It is a staple in my country of Belize. Super delicious. The coconut milk gives it a very original flavor. It goes great with stew chicken and potato salad or cole slaw.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 50 mins
• Calories: 168 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon vegetable oil
• ¾ cup water
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 cup white rice
• ½ onion, chopped
• ½ red bell pepper, chopped
• ¾ cup coconut milk
• 1 pound dry kidney beans

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. Drain.

Step 2

Transfer beans to a stockpot and add enough water to cover; bring to a boil. Add garlic to beans, reduce heat to low, and simmer until beans are tender, about 1 hour. Mix onion, red bell pepper, vegetable oil, salt, and black pepper into beans.

Step 3

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