Belize: Rice and Beans
Here's something confusing - Belize has a dish known as 'rice and beans' and another dish called 'beans and rice' and apparently, they're completely different from one another. Rice and beans, such as the dish that I made, is kidney beans and rice that are cooked together with coconut milk. Beans and rice is a sister dish, but the beans are stewed and are served with plain white rice. Confused? Another variation is rice-and-peas, which is served with black-eyed beans and is completely different to the pigeon-peas-and-rice dish I made for Bahamas.
I actually thought that Belizean rice and beans was pretty tasty. It was extremely easy to make as it basically involved throwing everything into the pot and then waiting for the rice to cook. That's it! I did initially think that it was a bit plain, but I grated up some creamed coconut (which I use instead of desiccated coconut at the moment as the later is impossible to find in the shops - I blame coronavirus. I'm sure desiccated coconut would give the same effect though!). The extra addition of the grated creamed coconut just gave it that extra sweetness and livened up the entire dish. I thought it was great! I also think the additional of the thyme gave it a savoury flavour which paired nicely with the coconut too.
Usually rice and beans is served on the side with stewed chicken, Belize's national dish. I did not cook stewed chicken, obviously, but paired it with garnaches, Belizean street food, which I think was a complimentary companion.
One thing I do have to say is that this recipe will serve an army. It made a RIDICULOUS amount of food. Convenient for us as it meant we had plenty of leftovers, but if you don't need 2 days worth of extra rice then I would definitely recommend halving this recipe.
Belizean Rice and Beans
Serves 6+
Ingredients
I actually thought that Belizean rice and beans was pretty tasty. It was extremely easy to make as it basically involved throwing everything into the pot and then waiting for the rice to cook. That's it! I did initially think that it was a bit plain, but I grated up some creamed coconut (which I use instead of desiccated coconut at the moment as the later is impossible to find in the shops - I blame coronavirus. I'm sure desiccated coconut would give the same effect though!). The extra addition of the grated creamed coconut just gave it that extra sweetness and livened up the entire dish. I thought it was great! I also think the additional of the thyme gave it a savoury flavour which paired nicely with the coconut too.
Usually rice and beans is served on the side with stewed chicken, Belize's national dish. I did not cook stewed chicken, obviously, but paired it with garnaches, Belizean street food, which I think was a complimentary companion.
One thing I do have to say is that this recipe will serve an army. It made a RIDICULOUS amount of food. Convenient for us as it meant we had plenty of leftovers, but if you don't need 2 days worth of extra rice then I would definitely recommend halving this recipe.
Belizean Rice and Beans
Serves 6+
Ingredients
- 1 x 450g can red kidney beans, drained and rinsed
- 450g rice
- 1 clove garlic, chopped finely
- 1/2 onion, chopped finely
- Black pepper to taste
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 3 cups water
Instructions
- Boil beans with garlic and onion in 3 cups water.
- Add pepper, thyme and salt, then add coconut milk and return to boil.
- Rinse the rice several times before adding it to the beans. Cover, and cook on low heat until the rice is tender.
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