Belizean Rice and Beans Perfection
In the heart of Central America lies Belize, a land of vibrant flavors and a melting pot of cultural traditions, each infusing its signature into the culinary tapestry of the region. One such culinary delight is the quintessential Belizean Rice and Beans, a dish that is a symphony of tastes and aromas. This dish, perfect for omnivores, is a delightful blend of coconut, red kidney beans, and the fiery kick of Scotch bonnet pepper. With a harmonious blend of spices that resonate with Belizean cuisine, it’s a dish that tells a story of its rich culinary heritage, ensuring that each bite is a step into the flavors of Belize.
Serves: 2, Difficulty: Expert
Preparation Time: 10 minutes, Cooking Time: 2 hours
Ingredients
- 200 grams of Jasmin Rice
- 200 ml of Coconut Milk
- 200 grams of Red Kidney Beans
- 1 medium Onion, finely chopped
- 2 cloves of Garlic, minced
- 1 teaspoon of fresh Thyme
- Salt, to taste
- Black Pepper, to taste
- 1 Scotch Bonnet Pepper, whole
- 10 grams of Butter
- 200 ml of Water
Method
- Rinse the red kidney beans and soak them in water for a few hours or overnight. Drain and rinse them again before cooking.
- In a pot, add the beans with fresh water and cook for about 1 to 1.5 hours until they are tender. Drain and set aside.
- In a medium pot, heat the butter over medium heat. Add the chopped onion and minced garlic, sautéing until they are fragrant and the onion is translucent.
- Stir in the thyme, black pepper, and a pinch of salt, cooking for another minute.
- Add the coconut milk and water, stirring to combine. Bring to a gentle simmer.
- Rinse the Jasmin Rice under cold water and add it to the pot along with the beans and Scotch bonnet pepper. Stir to combine.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 25 minutes.
- Once the rice is tender and the coconut milk is absorbed, remove the Scotch bonnet pepper and let the dish rest for 5 minutes before serving.
- Fluff the rice with a fork and serve hot, ensuring that the flavors are well-mingled.
Tips
- For a deeper flavor, sauté the onion and garlic in coconut oil for a coconut-infused aroma.
- Be cautious with the Scotch bonnet pepper, as it’s quite spicy. Remove it before serving to avoid the dish becoming too hot.
- Adding a pinch of cinnamon or cloves can create a sweeter, aromatic undertone that complements the heat.
Nutritional Information
| Nutritional Element | Per 100g | Per Serving |
|---|---|---|
| Calories | 190 | 570 |
| Energy (kJ) | 795 | 2385 |
| Fat | 6g | 18g |
| Saturated Fat | 4g | 12g |
| Carbohydrates | 25g | 75g |
| Sugars | 1g | 3g |
| Proteins |
      |