I admit it, I love rice and beans. I don't care what it is paired with (chicken, beef, pork or gibnut) or if it is served alone on a plate, I simply can't get enough. When I get to Belize it is the first thing that I order and when I am home I crave it at least once a month.
Over the years I have tried to pry the recipe out of Margret. She always laughs before yet again trying to teach me how to make a dish that is so simple yet so satisfying. This year I think I finally cracked the recipe. Here it is, my attempt at Belizean Rice and Beans.
- 2 cups - medium grained rice
- 1/2 large onion, chopped fine
- 1 - 15 oz can kidney beans - I use a no no sodium brand
- 1 - 5.5 oz can of coconut milk
- 1 tbsp oil - I use coconut.
- salt to taste 1-2 tsp
That is it. There are no exotic ingredients. I am pretty sure that even the coconut milk can now be found just about anywhere in the country without too much trouble.
In a large saucepan or pot, sweat the onion in the oil. Next add the rice and stir to coat the grains with oil. Add the beans with the liquid in the can, the coconut milk and enough liquid to cook the rice. For me this comes to about 2 cups of water but this varies by variety of rice. Bring the mixture to a boil, then cover and reduce the heat to low. Walk away for 20 min, then come back and enjoy a taste of Belize. You will have to experiment with the amount of salt. It depends both on your taste and the amount of sodium in the beans.
