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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."
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9 h 50 m servings 168 cals
Original recipe yields 16 servings

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

Nutrition Facts

Per Serving: 168 calories; 2.9 g fat; 28.5 g carbohydrates; 7.6 g protein; 0 mg cholesterol; 78 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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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 y...

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...

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.

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 ...

It's missing flavor. It needs to be tweaked.