Sides
Coconut Rice and Beans
Ingredients
- - 400g (2 cups) long-grain rice, rinsed
- - 400g (14 oz) cooked red kidney beans, with 250ml (1 cup) of their cooking liquid
- - 400ml (14 oz) coconut milk
- - 1 small onion, finely diced
- - 2 garlic cloves, minced
- - 1 sprig fresh thyme
- - 1 tsp salt, plus more to taste
- - Water, as needed
Method
- Combine the beans and their liquid, coconut milk, onion, garlic, thyme and salt in a saucepan. Add water so the total liquid measures about 800ml (3 1/3 cups).
- Bring to a boil over medium-high heat, then stir in the rinsed rice.
- Return to a boil, stir once, then reduce the heat to the lowest setting and cover tightly.
- Cook undisturbed for 18-20 minutes until the liquid is fully absorbed and the rice is tender.
- Remove from the heat and let rest, covered, for 5-10 minutes, then fluff gently with a fork before serving.
Introduction: Served as the everyday base beneath stews across Belize, coconut rice and beans is distinct from Caribbean ‘rice and peas’ in its specific balance of coconut milk richness and firm red kidney beans.
Cultural Background: Served as the everyday base beneath stews across Belize, coconut rice and beans is distinct from Caribbean ‘rice and peas’ in its specific balance of coconut milk richness and firm red kidney beans. It is the side every Belizean expects on their Sunday plate and appears constantly at home tables nationwide.
Tips: Resist lifting the lid during cooking; the trapped steam is essential to fully cooking the rice evenly. Using the bean cooking liquid rather than discarding it adds extra flavour and a subtle earthiness.
Variations: Add a whole scotch bonnet pepper during cooking (removed before serving) for gentle background heat. Black beans can replace kidney beans for a slightly different, equally authentic regional variation.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, until hot.
Nutrition: Approx. 320 kcal, 8g protein, 11g fat, 48g carbohydrate per serving
FAQs:
Q: Can I use dried beans instead of cooked? A: Yes, soak and cook 200g (1 cup) dried kidney beans separately until tender first, then use them and their cooking liquid in the recipe as directed. Q: Why is my rice mushy? A: This usually means too much liquid was used relative to the rice, or the heat was too high, causing uneven boiling; measure liquid carefully and keep the heat low once covered.
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