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Belizean Rice and Beans is a staple dish in Belizean cuisine, offering a delicious combination of coconut-infused rice, tender red beans, and aromatic spices. Often served with stewed chicken, fried plantains, or coleslaw, this dish is a comforting and flavorful Caribbean classic.

Ingredients:

1 cup (0.5 lb / 225 g) dried red kidney beans

2 cups (1 lb / 450 g) white rice

4 cups (1 L) water

1 can (13.5 oz / 400 ml) coconut milk

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme

1 whole habanero pepper (optional, for spice)

Instructions:

Step 1: Cook the Beans Rinse the dried kidney beans and soak them overnight in water. Drain and place them in a large pot with fresh water. Bring to a boil and simmer for about 1.5–2 hours until tender.

Step 2: Prepare the Rice Once the beans are soft, drain excess water, leaving about 1 cup in the pot. Add coconut milk, chopped onion, minced garlic, salt, pepper, thyme, and the habanero (leave it whole for mild spice or chop it for more heat). Stir in the rice and mix well.

Step 3: Simmer to Perfection Bring everything to a boil, then reduce heat to low. Cover and let simmer for 20–25 minutes until the rice is fully cooked and has absorbed the liquid. Remove the habanero before serving.

Serving: Belizean Rice and Beans is best served with stewed chicken, fried plantains, and a fresh coleslaw salad for an authentic Caribbean meal.

This classic Belizean Rice and Beans recipe brings the authentic taste of the Caribbean to your table. Simple yet full of flavor, it’s the perfect side dish for any meal.