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Red Beans and Coconut Rice from Belize

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.
4 from 3 votes
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Course: dinner
Cuisine: Belize
Cook Time: 1 hour 30 minutes
Soaking Time for Beans: 12 hours
Servings: 10 servings


  • 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


  • 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.


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