Belizean Rice and Beans (Rice and Beans with Coconut Milk)

  • Total time - 90 minutes
  • Active preparation - 20 minutes
  • Soaking beans - 8-12 hours
  • Servings: 4
  • Country: Belize
A mound of creamy rice with red beans and coconut milk, served on a plate as a side dish.

Although the name is simple, the flavor of this dish is complex and distinct. Coconut milk transforms plain rice and beans into a rich and creamy base for any main course.

The biggest difference from other Caribbean rice and beans dishes is that in Belize, the beans and rice are cooked together in the same liquid and heavily seasoned with thyme.

Ingredients

Beans (Stew Beans)

  • 150 g Red Kidney Beans, dried
  • 1 l (for boiling) Water
  • 2 cloves Garlic, minced
  • 0.5 medium piece Onion, diced

Rice and Beans

  • 250 g Rice, long-grain white, rinsed
  • 400 ml (1 can) Coconut Milk (full-fat)
  • 100 ml Water or remaining bean broth
  • 1 tsp dried / 2 fresh sprigs Thyme, fresh sprigs or dried
  • 1 to taste Salt and black pepper

Instructions

Step 1: Bean Preparation (Day before)

Thoroughly rinse the beans and soak them in cold water for 8 to 12 hours, or overnight.

Step 2: Cooking the Beans

Drain and rinse the soaked beans. Place them in a pot, cover with 1 liter of fresh water, add half the onion and the garlic cloves.

Bring to a boil, then reduce the heat and simmer, covered, until the beans are tender (about 60 minutes).

Leave the beans in the pot with the liquid, which will serve as broth. (You should have approximately 250 ml of liquid with the beans).

Step 3: Preparing the Rice and Beans

In a large pot over medium heat, combine the coconut milk, 100 ml of water (or bean broth, if low), thyme, salt, and black pepper. Bring to a gentle boil.

Add the cooked beans along with their liquid. Stir thoroughly.

Add the rinsed and drained rice. Bring back to a boil.

Step 4: Cooking and Resting

As soon as the mixture starts boiling again, reduce the heat to the absolute minimum. Cover with a lid and simmer for 15 to 20 minutes until the rice has absorbed all the liquid and is tender.

Turn off the heat but leave the pot covered for another 10 minutes to rest. This allows the rice to finish cooking with steam and achieve a perfect fluffy consistency.

Fluff with a fork before serving to separate the grains and release the coconut aroma. Serve hot.