Belizean Rice and Beans

Belizean Rice and Beans

kaelirebecca

"This is a traditional recipe for Belizean rice and beans. It is a staple in my country of Belize. Super delicious. The coconut milk gives it a very original flavor. It goes great with stew chicken and potato salad or cole slaw."
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Ingredients

9 h 50 m servings 168 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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hello! I'm Belizean American myself Miss Kaeli. We have a slight variation to this recipe in my family, adding a little chopped cilantro and we use the green peppers not the red peppers that y...

I took it a different direction because I was worried it would be bland. I used chicken broth instead of water, added cumin, turamic, more liquid to the cooking rice, and added chicken (but the ...

It's missing flavor. It needs to be tweaked.

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