Belizean Rice and Beans

local_grocery_store Ingredients

• 1 can red kidney beans, drained and rinsed
• 1 cup long grain white rice, rinsed
• 1 can coconut milk
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp thyme, dried
• 1 tsp paprika
• 1/2 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 tbsp vegetable oil
• 2 cups water
• 2 green plantains, peeled and sliced
• 1 cucumber, diced
• 1 lime, juiced
• 1/4 cup cilantro, chopped

restaurant_menu Method

1. 1.In a large pot, heat the vegetable oil over medium-high heat. Add the onion and garlic and cook until softened, about 3-5 minutes.
2. 2.Add the rice and stir to coat in the oil. Add the coconut milk, water, and spices and stir to combine.
3. 3.Add the red beans and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
4. 4.While the rice is cooking, heat a large skillet over medium-high heat. Add the sliced plantains and cook until golden brown and crispy, about 2-3 minutes per side.
5. 5.In a small bowl, combine the diced cucumber, lime juice, and chopped cilantro. Season with salt and pepper to taste.
6. 6.Serve the Belizean Rice and Beans with the fried plantains and cucumber salad on the side. Enjoy!

lightbulb_outline Tips

• chevron_rightFor a spicier dish, add a diced scotch bonnet pepper to the pot with the onion and garlic.
• chevron_rightIf you can't find green plantains, you can use ripe plantains instead. Just be sure to cook them until they are caramelized and tender.