Name: Belizean Rice and Beans
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Dry kidney beans - 1 pound; Water, or as needed - 1 ½ quarts; Garlic, minced - 3 cloves; Onion, chopped - ½ medium; Red bell pepper, chopped - ½ medium; Vegetable oil - 1 teaspoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; White rice - 1 cup; Coconut milk - ¾ cup; Water - ¾ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Belizean Rice and Beans

1. Dry kidney beans - 1 pound

2. Water, or as needed - 1 ½ quarts

3. Garlic, minced - 3 cloves

4. Onion, chopped - ½ medium

5. Red bell pepper, chopped - ½ medium

6. Vegetable oil - 1 teaspoon

7. Salt - ½ teaspoon

8. Ground black pepper - ¼ teaspoon

9. White rice - 1 cup

10. Coconut milk - ¾ cup

11. Water - ¾ cup

How to cook deliciously - Belizean Rice and Beans

1. Stage

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

2. Stage

Drain and transfer beans to a stockpot. Add 1 1/2 quarts water (or as needed to cover) and bring to a boil. Add garlic, reduce the heat to low, and simmer until beans are tender, about 1 hour. Remove from the heat and stir in onion, bell pepper, oil, salt, and pepper.

3. Stage

Cook and stir rice in a large saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, 3/4 cup water, and kidney beans; bring to a boil. Reduce the heat to low, cover, and cook until rice is tender, 30 to 40 minutes.