Belizean Rice and Beans
Belizean rice and beans cooks red kidney beans and rice with coconut milk, onion, garlic, and thyme. It is a staple accompaniment, commonly served with stew chicken, fried fish, or other main dishes.
Prep
15m
Cook
1h
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 250gRed Kidney Bean (soaked overnight)
- 320gWhite Rice (rinsed)
- 400mlCoconut Milk
- 900mlWater
- 120gOnion (finely chopped)
- 12gGarlic (crushed)
- 6gFresh Thyme
- 20mlCoconut Oil
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the coconut oil in a heavy pot over medium heat, then cook the onion until softened.
- 02
Stir in the garlic and cook just until fragrant.
- 03
Add the soaked red kidney beans, water, fresh thyme, salt, and black pepper. Bring to a boil, then reduce the heat and simmer until the beans are tender.
- 04
Pour in the coconut milk and bring the pot back to a gentle simmer.
- 05
Stir in the rinsed white rice, cover tightly, and cook over low heat until the rice is tender and the liquid has been absorbed.
- 06
Let the pot rest, covered, for a few minutes, then fluff the rice and beans before serving.
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