Belizean Rice and Beans

Belizean Rice and Beans
  • Stew Beans:
  • 1 pound dry kidney beans
  • 3 cloves garlic, minced
  • 1/2 onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Rice:
  • 1 cup white rice
  • 3/4 cup coconut milk
  • 3/4 cup water


  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.

04/29/2018
Belizean Rice and Beans, recipe PT15M PT1H 5 455 calories

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