Belizean Rice and Beans Recipe

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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
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