Belizean rice and beans –Welcome to the delightful world of Belizean cuisine, where rice and beans dance together in perfect harmony! This dish is a staple in Belize and is sure to tickle your taste buds. So, let’s roll up our sleeves and get cooking!
Belizean Rice and Beans
First up, feast your eyes on this beauty! Who knew something so simple could look so delicious?
Now, let’s gather our ingredients. You’ll need:
- 2 cups of long-grain rice
- 1 can (15 oz) red kidney beans (or 1.5 cups cooked beans)
- 1 can (15 oz) coconut milk
- 3 cups of water
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 teaspoons of salt (or to taste)
- 1 teaspoon of black pepper
- 1 teaspoon of cumin
- 2 tablespoons of vegetable oil
- Optional: Hot sauce for that kick!
Got your ingredients? Let’s not waste time; it’s cooking time!
Instructions
- First, heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté them until they get a nice golden brown—this is when the magic begins!
- Next, add the rice to the pot and stir it well, letting it cook for a couple of minutes. This helps the rice absorb all those delicious flavors.
- Now it’s time for the star of the show! Pour in the canned red kidney beans (juice and all), coconut milk, and water. Give it a good stir.
- Add in the salt, pepper, and cumin. Mix everything together like you’re conducting an orchestra. Taste the harmony of flavors!
- Bring it to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20–25 minutes, or until the rice is fluffy and has absorbed all that yummy coconut goodness.
- Once cooked, fluff it up with a fork, and if you’re feeling adventurous, drizzle a bit of hot sauce to spice things up! Voilà, your Belizean rice and beans are ready to serve!
Serve it hot, maybe with some fried plantains or a side salad to complete the meal, and you’ve got yourself a fiesta on a plate! Enjoy your culinary adventure!
