Rating: 4.5 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

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

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.

    Advertisement
  • 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
Advertisement