National Dish Belize: Belizean Rice and Beans (Recipe)
In this article
Rice and Beans in Belize is one dish, not two. The rice cooks in the bean liquor and coconut milk, so it comes out faintly brown and rich. Beans and rice served separately is a different plate with a different name, and Belizeans will correct you.
About Belizean Rice and Beans
This is the Sunday plate of Belize and the everyday one too. Red kidney beans or black beans are simmered with coconut milk, then the rice goes into the same pot and absorbs everything. It is served with stewed chicken, a spoonful of potato salad and fried plantain.
Coconut milk is what separates the Belizean version from its Caribbean and Central American neighbours.
Ingredients (serves 1–2)
- 1 cup rice (preferably jasmine or basmati)
- 1 cup black beans (cooked or tinned)
- 1 cup coconut milk
- 2 cups water
- 2 cloves garlic, chopped
- 1 small onion, chopped
- Fresh herbs (such as parsley or coriander)
- Salt and pepper to taste
Shopping for the ingredients
Use full-fat tinned coconut milk. The light version gives a thin, disappointing result. If you cook dried beans from scratch, keep the cooking liquid, because that dark liquor is what colours the rice. Recado or a sprig of thyme is worth adding if you have it.
Preparing the dish
Rinse the rice until the water runs clear so the grains stay separate. Measure the liquid carefully: coconut milk plus water together should come to about double the volume of rice. Have everything ready before you start, since the dish comes together in one pot in twenty minutes.
Step-by-step instructions
- In a large pan, sauté the chopped onion and garlic in a little oil until fragrant.
- Add the black beans, coconut milk and water, then bring to the boil.
- Stir in the rice and return to the boil, then lower the heat, cover and simmer for about 20 minutes.
- Season with salt, pepper and freshly chopped herbs, and keep warm to serve.
Gluten-free / lactose-free version
Rice, beans and coconut milk contain no gluten and no dairy, so the dish needs no adaptation at all. It is one of the safest things on any Belizean menu for both restrictions.
Tips for vegans and vegetarians
As written this is vegan, and it is a complete protein: beans and rice together supply the full amino acid set. Served with fried plantain and a salad it is a proper meal rather than a side.
More tips and tricks
Do not lift the lid during the twenty minutes. Every peek lets out steam the rice needs. Let it stand off the heat for five minutes before fluffing, and use a fork rather than a spoon. If the rice is still firm and the liquid gone, add three tablespoons of hot water and give it five more minutes covered.
Adapting the recipe to your taste
A whole habanero dropped in and removed before serving gives aroma without heat. Thyme and a bay leaf are common. Salt pork or bacon fried at the start is the traditional non-vegan enrichment.
Ingredient substitutions
Red kidney beans are as traditional as black. Coconut cream in place of milk makes it richer. Any long-grain rice works.
Drink pairing ideas
Belikin, the national beer, is the standard. Soursop juice is the local soft option and worth seeking out. Fresh lime squash cuts the coconut fat.
Serving and presentation ideas
Serve it as the base of the plate with stewed chicken and its gravy over one side, potato salad on the other, and fried plantain at the edge. Habanero sauce on the table. This is the Belizean Sunday plate and its arrangement is fairly fixed.
A bit of history
Rice and beans reflects the Creole population of the Belizean coast, descended from African, British and Miskito communities, and the coconut milk marks it as Caribbean rather than Central American. It is the anchor of Belizean cuisine alongside fry jacks and the boil up.
More recipe ideas
Summary: Belizean Rice and Beans
Belizean rice and beans is rice cooked in bean liquor and coconut milk in one pot. Use full-fat coconut milk, keep the lid on for the full twenty minutes, and serve it with stewed chicken.
