This is probably the easiest meal you’ll ever make. Simply chop the onion, cilantro, and red pepper, then throw everything into the pot and cook for 30 minutes.
This recipe is a lovely combination of subtle flavors. Try not to leave out any of the spices – I know most are only 1/8 tsp, but they’re important for the overall effect.
NOTE: Belizean Rice & Beans is super good topped with Avocado Sauce!
BELIZEAN RICE AND BEANS – makes about 5 cups
- 1 15-oz can pinto beans, including liquid
- 1 cup onions, chopped
- 2 T fresh cilantro, chopped
- 4 T butter
- 1 15-oz can coconut milk (or 1/2 cup powdered coconut milk plus enough water to make 15 oz)
- 1 cup uncooked long-grain white rice
- 1 red pepper, chopped
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1/8 tsp chili powder
- 1/8 tsp celery seed
- 1/8 tsp coriander
- 1/8 tsp nutmeg
- 1/8 tsp onion powder
- 1/8 tsp paprika
- 1/8 tsp garlic powder
Mix all ingredients in a 2-quart saucepan. Bring to boil, then reduce heat to simmer. Cover and cook over low heat for a total of 30 minutes. At first, stir now and then – until it’s been cooking for about 20 minutes. At this point most of the liquid will have been absorbed into the rice. Stir more often now to prevent burning. If all the liquid has been incorporated before the 30 minutes is up, turn off the heat and let the covered pot sit on the hot burner. This is to make sure the rice is completely cooked. Eat as is, or do something crazy (like I do) and serve as an open faced sandwich on a homemade English Muffin or arepa, topped with avocado. Yummmm!