Belizean Rice and Beans

local_grocery_store Ingredients

• 1 cup long-grain white rice, rinsed and drained
• 1 can coconut milk
• 1 can kidney beans, rinsed and drained
• 3 cloves garlic, minced
• 1 onion, diced
• 1 tsp thyme, dried
• 2 tbsp vegetable oil
• 1 cup water
• to taste salt
• 2 ripe plantains, sliced
• 1 cucumber, diced
• 1 tbsp lime juice
• 2 tbsp cilantro, chopped

restaurant_menu Method

1. 1.In a large saucepan, heat the vegetable oil over medium heat. Add the garlic and onion and cook until softened, about 5 minutes.
2. 2.Add the rice and stir to coat in the oil. Add the coconut milk, kidney beans, thyme, water, and salt. Stir to combine.
3. 3.Bring the mixture to a boil, then reduce the heat to low and cover. Cook 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 skillet over medium heat. Add the sliced plantains and cook until golden brown, about 3 minutes per side.
5. 5.In a small bowl, combine the diced cucumber, lime juice, and chopped cilantro. Stir to combine.
6. 6.Serve the rice and beans alongside the plantains and cucumber salad.

lightbulb_outline Tips

• chevron_rightFor a spicier version, add a diced jalapeno pepper to the garlic and onion mixture.
• chevron_rightIf you can't find ripe plantains, you can use sweet potatoes instead.
• chevron_rightLeftovers can be stored in an airtight container in the fridge for up to 4 days.