Belizean Rice and Beans

Belizean Rice and Beans are a true staple of many Belizean meals.

Many people say you can live on rice and beans alone…  Nutritionally, that might be almost true.  Rice and beans together form a complete protein, allowing your body to gain much more protein than if they were eaten individually.  In Belizean food, rice and beans are a staple component of many meals especially meals with meat and coleslaw… for example stewed chicken, rice and beans, and coleslaw.

This recipe starts by making or having on hand: Belizean stewed beans.

Prep Time 30 mins

Cook Time 30 mins

Yields enough for 6

Belizean Rice and Beans Recipe Ingredients

• 2 cups Belizean Stewed Beans (this is half of the recipe we have for stewed beans) (or 1 8oz can of either black or red beans)
• 2 cup white rice (I prefer jasmine rice)
• 3 tb coconut oil (you can use vege oil too)
• Garlic 5 cloves, minced
• Coconut milk, 1 can or 2 cups (I usually use full fat coconut milk)
• Onions, 1 medium yellow (or white) minced
• Dried thyme, about 1 tb
• Salt and pepper to taste

Belizean Rice and Beans Recipe

IMPORTANT NOTE: The rule of thumb for making rice is 2 cups of liquid to 1 cup of rice. SO, you can vary the measurements of the beans (with their juices), coconut milk and water depending on your taste. HOWEVER, we recommend that you do at least 2 cups of bean juice/gravy (see our stew bean recipe), 2 cups of coconut milk (usually about 1 can of coconut milk) and no water. (If you do not want to use or don’t have enough of either the bean juices/gravy or coconut milk then substitute water).

1. Rinse your rice in a colander (usually run water over it until the water runs clear). This is an optional step.
2. Heat the coconut oil on medium flame and gently fry your garlic and onion until translucent and then add your dried thyme till fragrant.
3.  Add your rinsed rice to the onion mixture and gently stir so that the rice is coated with the oil.
4. Now add all of your liquids and beans. Refer to the note above. Season with salt to taste (Approx 2 tsps) and a little black pepper is nice too.
5. Bring to a rapid simmer, once it is simmering this is the time to turn down the heat to a low simmer (usually low medium heat), and cover  and cook for 20-25 minutes.
6. Do NOT open the pot during cooking! This will release your steam and mess with the process =) No peaking. Once time is finished and you are ready to serve, take a fork and gentle fluff the rice, NO STIRRING! It will become mushy.