I’ve been making Belizean rice and beans for my family for years, and it’s always a hit. This hearty dish is a staple of Belizean cuisine, and I love how it’s a perfect combination of flavors and textures. The rice is cooked with onions, garlic, and spices, giving it a rich aroma that fills the kitchen.
When you add the beans, which are cooked with coconut milk and spices, it’s like a party in your mouth. My kids love helping me make this recipe because they get to stir the pot and add their favorite seasonings. It’s a great way to spend time together as a family and create memories in the kitchen.
Plus, it’s an amazing way to get some extra fiber and protein into our diets. I like to serve it with some fried chicken or fish on the side for a delicious meal that’s both comforting and satisfying. One of the best things about this recipe is that it’s incredibly versatile – you can make it for breakfast, lunch, or dinner, and it’s always a winner.
Whether you’re cooking for one or feeding a crowd, Belizean rice and beans is sure to become a staple in your household. I’ve even started experimenting with different types of beans and spices to give it an extra boost of flavor. The key to making this dish is to cook the rice and beans separately before combining them – this ensures that each component is cooked perfectly without overcooking the other.
I also like to add some chopped scallions on top for extra flavor and texture.
Belizean Rice and Beans
4.8 from 1347 votes
A classic Belizean dish featuring red beans cooked with coconut milk and spices, served over rice. This hearty meal is a staple in Belizean cuisine, often accompanied by potato salad or coleslaw.
1Drain the soaked kidney beans and rinse them under cold water.
2In a large pot over medium-high heat, add the vegetable oil and sauté the onion and garlic until the onion is translucent, about 3 minutes.
3Add the drained beans, coconut milk, water, salt, black pepper, thyme, and bay leaf to the pot.
4Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 1 hour, or until the beans are tender and the liquid has thickened slightly.
5While the beans cook, prepare the rice.
6In a medium pot with a tight-fitting lid, combine the rice, water, salt, and vegetable oil.
7Bring to a boil over high heat, then stir once, reduce the heat to low, and cover the pot.
8Cook for 18 to 20 minutes, until the rice is tender and all liquid is absorbed.
9Once the beans are tender, remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
10The sauce should be creamy and coat the beans.
11Serve the beans over the rice, spooning some of the cooking liquid over the top.
For a quicker version, use canned red kidney beans (drained and rinsed) and reduce the simmering time to 20 minutes. This dish pairs well with a side of fried plantains or a simple salad.
Watch Video Of How Belizean Rice and Beans Works
This Belizean rice and beans recipe is always a good idea for any occasion – whether you’re feeding a crowd or just need something comforting after a long day. It’s also an amazing way to get some extra fiber and protein into your diet.
My kids love helping me make this recipe because they get to stir the pot and add their favorite seasonings. We often have leftovers, which we store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
❓ Frequently Asked Questions About Belizean Rice and Beans
Q: What type of beans should I use for this recipe?
A: You can use any type of bean you like – kidney beans, black beans, or even pinto beans work well in this recipe. However, if you want the authentic Belizean flavor, go for red kidney beans.
Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this recipe in a slow cooker – simply cook the rice and beans separately before adding them to the slow cooker with the remaining ingredients.
Q: What if I don’t have coconut milk?
A: You can substitute coconut milk with regular milk or even water if you don’t have coconut milk on hand.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time – simply refrigerate or freeze the cooked rice and beans until you’re ready to serve.
Q: How do I store leftover Belizean rice and beans?
A: Store leftover Belizean rice and beans in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
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