Belizean Rice and Beans RecipeOrigin: Belize Period: Traditional |
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Like much of Central America and the surrounding Caribbean, Belize has its own version of the staple rice and beans dish (known as rice and peas in the Caribbean) dish of he region. Ingredients
450g dried red kidney beans 
Belizean Rice and Beans Preparation:Method:Wash and pick over the beans then add to a large bowl, cover with plenty of water and set aside to soak over night. The following day drain the beans then ad to a pot along with the garlic and meat (if using). Cover with plenty of water, bring to a boil, reduce to a simmer and cook for at least 2 hours, or until the beans are tender. Remove any excess water from the beans and season with the salt, black pepper and thyme. Stir-in the coconut milk then bring to a boil. Add the rice to the bean mixture, stir to combine then return to a low simmer. Cover and cook on low heat until all the liquid has been absorbed and the rice is tender (about 25 minutes). If needed you can add a little more water to the dish by pouring it carefully down the sides of the pan. |
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