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Red Beans and Coconut Rice from Belize
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4.25 from 4 votes

Coconut Milk Rice and Red Beans

Coconut Milk Rice and Red Beans from Belize is a great way to change up your rice and beans recipe! The rice is cooked with coconut milk to give the dish a rich, coconutty flavor.
Course dinner
Cuisine Belize
Prep Time 8 hours
Cook Time 1 hour 30 minutes
Total Time 9 hours 30 minutes
Servings 10 servings
Calories 187kcal

Equipment

Ingredients

  • 1 lb dry kidney beans
  • ½ tbsp chopped garlic
  • ½ onion chopped
  • ½ red bell pepper chopped
  • 1 tbsp olive oil
  • 2 tsp salt
  • 1 cup white rice
  • 1 cup coconut milk
  • 1 cup water

Instructions

  • Place kidney beans in container and cover with water. Let sit for 8 hours overnight to soften.
  • Drain the beans. Put beans in a pot and add water to cover. Bring to a boil. Add garlic.
  • Reduce heat to low and simmer for about 1 hour until beans are tender.
  • Remove from heat. Mix onion, red bell pepper, vegetable oil, salt and black pepper into the beans.
  • In a separate pot, melt the better. Toast the rice in the butter for about 3 minutes. 
  • Add the water and the coconut milk into the rice, and also dump in the kidney bean mixture. 
  • Bring to a boil, reduce heat to low, cover, and cook until rice is tender, about 25-30 minutes.

Notes

Recipe copyright The Foreign Fork. For personal or educational use only. 

Nutrition

Serving: 1serving | Calories: 187kcal | Carbohydrates: 27g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 472mg | Potassium: 276mg | Fiber: 4g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 2mg