Belizean Rice and Beans
Red kidney beans, rice, and coconut milk cook together with vegetables and herbs for a hearty Belizean dish.
This version of rice and beans uses dried red kidney beans, long-grain rice, and coconut milk. Soak the beans overnight; the preparation time and five servings are practical estimates.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the beans
Cover the dried red kidney beans with water and soak overnight. Drain them before cooking.
Ready to continue when: The beans are hydrated and the soaking water has been drained.
- 02
Cook the beans
Put the drained beans in a pot and cover them with fresh water. Add four whole garlic cloves and the bay leaf. Bring to a boil and cook until the beans are tender, about one hour.
Ready to continue when: The beans are tender but still hold their shape.
60 min - 03
Sauté the vegetables
Heat one tablespoon of the coconut oil in a pan. Add the onion, green bell pepper, celery, and chopped garlic clove. Sauté until the vegetables begin to soften.
Ready to continue when: The onion is translucent and the vegetables are beginning to soften.
- 04
Combine and season
Stir the sautéed vegetables into the pot of beans. Add the chopped parsley, salt, and black pepper. Rinse and drain the rice.
Ready to continue when: The vegetables and seasonings are mixed into the beans, and the rice is rinsed and drained.
- 05
Add the rice and coconut milk
Add the rinsed rice, coconut milk, and remaining coconut oil. Stir to combine, cover the pot, and cook over medium-low heat until the rice is tender and the liquid has been absorbed, about 45 minutes.
Ready to continue when: The rice is tender and the liquid has been absorbed.
45 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.