Belizean Rice and Beans
Ingredients
- 1 pound dry kidney beans
- 1 ½ quarts water, or as needed
- 3 cloves garlic, minced
- ½ medium onion, chopped
- ½ medium red bell pepper, chopped
- 1 teaspoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup white rice
- ¾ cup coconut milk
- ¾ cup water
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Instructions
- Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
- Drain and transfer beans to a stockpot. Add 1 1/2 quarts water (or as needed to cover) and bring to a boil. Add garlic, reduce the heat to low, and simmer until beans are tender, about 1 hour. Remove from the heat and stir in onion, bell pepper, oil, salt, and pepper.
- Cook and stir rice in a large saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, 3/4 cup water, and kidney beans; bring to a boil. Reduce the heat to low, cover, and cook until rice is tender, 30 to 40 minutes.
Source
Original recipe: View Original