Rice & Beans, Belizean Style

Thinking about Belize, I thumbed through my copy of the Moon Handbook Belize (2013 pp. 360) and noticed the description of Belizean food, which I’ve enjoyed, first hand. Inspired, off I went to get ingredients for rice & beans. Here’s my version of this simple and delightful snack or side-dish, Belizean style.  A rice cooker was used to make this batch, which serves 4 – 8. That all depends on if served as a snack or a side dish.  Need more? Just multiply quantities accordingly. 

INGREDIENTS:

1 cup dry kidney beans

1 cup white rice

1 cup coconut milk

Half a red onion, chopped

Salt & pepper (as desired)

Thyme (as desired)

4 cups water

EQUIPMENT: Rice Cooker

COOKING TIME: 90  minutes (may vary by rice-cooker or quantities) 

METHOD:

Put beans into the rice cooker. Add 3 cups of water.

Cover and cook in rice cooker. (Cooking times vary, by rice cooker. Mine takes @30 minutes.)

When cooked, stir.

Turn off rice cooker and let beans sit for 30 minutes.

Add rice. Stir.

Add coconut milk. Stir.

Add 1 cup of water. Stir.  

Add onion, thyme, salt & pepper and stir.  

Cover and cook in rice cooker. (Cooking times may vary. Mine takes @30 minutes.)

When cooked, stir, serve and enjoy!

Makes 32 oz. (4 – 8 servings)