Belizean Rice and Beans
Belize's staple side dish, its coconut-based cooking tradition credited to the Garifuna — descendants of the Black Caribs of St. Vincent who settled Belize's Caribbean coast from the late 1600s. It's genuinely distinct from Jamaican-style 'rice and peas': this version stews red kidney beans first, then cooks the rice directly in the bean broth and coconut milk with just garlic, onion, and thyme — no Scotch bonnet or allspice — giving a milder, creamier result than its spicier Jamaican cousin, which typically uses pigeon peas instead.
VeganMeat-optional
Ingredients
- 1 cup dried red kidney beans, soaked overnight
- 400ml coconut milk
- 2 cups rice
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 tsp whole black pepper
- 1 bay leaf
- Salt
Steps
- Simmer the soaked kidney beans in fresh water until tender, reserving the cooking liquid.
- Sauté the onion and garlic, then add the beans, their cooking liquid, and the coconut milk. Bring to a simmer.
- Add the rinsed rice, thyme, black pepper, and bay leaf.
- Cook covered over low heat until the rice has absorbed the liquid and is tender, about 20-25 minutes.