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.

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Recipe Summary

prep:
15 mins
cook:
1 hr 35 mins
additional:
8 hrs
total:
9 hrs 50 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Stew Beans:
Rice:

Directions

Instructions Checklist
  • Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.

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  • 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.

  • 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.

Nutrition Facts

168 calories; protein 7.6g; carbohydrates 28.5g; fat 2.9g; sodium 78.5mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/20/2016
hello! I'm Belizean American myself Miss Kaeli. We have a slight variation to this recipe in my family, adding a little chopped cilantro and we use the green peppers not the red peppers that your recipe calls for. I find the red peppers to be sweet whereas the green peppers add a bit of depth to the flavor profile. But I love your recipe offered because it specifies Carolina rice and every Belizean I know sticks to that brand! Read More
(17)

Most helpful critical review

Rating: 3 stars
03/15/2016
It's missing flavor. It needs to be tweaked. Read More
16 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/20/2016
hello! I'm Belizean American myself Miss Kaeli. We have a slight variation to this recipe in my family, adding a little chopped cilantro and we use the green peppers not the red peppers that your recipe calls for. I find the red peppers to be sweet whereas the green peppers add a bit of depth to the flavor profile. But I love your recipe offered because it specifies Carolina rice and every Belizean I know sticks to that brand! Read More
(17)
Rating: 4 stars
03/09/2016
I took it a different direction because I was worried it would be bland. I used chicken broth instead of water, added cumin, turamic, more liquid to the cooking rice, and added chicken (but the chicken wasn't really necessary). Next time I'll try the other reviewers suggestion and add cilantro. Read More
(6)
Rating: 4 stars
12/15/2016
Made it to go with Belizean stew chicken, but without the sweet pepper (either red or green) because my teenage boys don't love pepper. I did add just a bit of dried thyme. We just got back from a trip to Belize a couple of weeks ago, having eaten this dish several times while we were there. Those who are thinking this dish is bland, well -- that's because it IS. It's supposed to be! It's meant to be eaten with other items which might be highly seasoned, not as a stand-alone. While the addition of garlic and coconut milk is delicious, it's subtle, and the rice-and-beans benefited from some added thyme and a grind of fresh pepper after cooking. Read More
(5)
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Rating: 4 stars
05/24/2018
This was yummy and easy to make! Read More
Rating: 5 stars
08/23/2020
This was really fantastic. I read the reviews and expected something really bland so I have some chutneys and salsas ready, but it was perfect as it. I can wait to go to Belize! Read More
Rating: 3 stars
03/15/2016
It's missing flavor. It needs to be tweaked. Read More
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Rating: 4 stars
03/13/2018
Do you part cook the rice in water first then lightly fry and add coconut milk? I am a little confused. I think I followed the instructions wrong as it was a little too soft and rich. Read More
Rating: 4 stars
11/05/2019
It's my own fault for not reading the recipe closely enough. I didn't catch on to the fact that the beans would be cooking with the rice so they were overdone. Read More
Rating: 5 stars
06/25/2020
Very delicious and filling. I baked some chicken thighs, seasoned with Cuban seasoning and salt in a cast iron skillet, chopped and added it to the beans. It’s great served with iron skillet corn bread. Read More
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