Traditional Rice & Beans and Stew Chicken
One of the all-time classic Caribbean dishes, rice and beans hold a special place in every Belizean’s heart. Simple enough for everyday fare, beans and rice are the perfect accompaniment to a rainbow of other flavors both sweet and hot, making it the perfect introduction to Belizean cuisine. To learn more about Belizean cuisine, click here!
why do you need to try our Delicious Rice and Beans
Most Belizeans would agree that you can’t properly say you’ve been to the country without sampling the rice and beans. As you go across the country, the flavors fluctuate and shift in subtle and dramatic ways, with each ethnic community putting their own variation on this traditional dish. As you tour around Belize, you can sample and compare the different rice and beans.
What is the best time to have this dish
The majority of Belizeans eat rice and beans for lunch, while visitors on day tours can enjoy rice and beans as part of a delectable meal. Rice and beans are also a popular dinner option for many people.
So, if you aren’t in the country and want to know how to make rice and beans – here’s a great recipe!
Rice and Beans
- 1 pound red kidney beans (washed and drained)
- 2 pounds rice
- 2 cloves garlic
- Black pepper to taste
- 1/2 teaspoons thyme
- 1 teaspoon salt
- 1 cup coconut milk
- If using dried beans, soak overnight or a minimum of 6 hours until soft..
- Boil beans with garlic and onion in 6 cups of water.
- Add pepper, thyme, and salt.
- Add coconut milk and return to boil.
- Add uncooked rice to beans.
- Cover and then cook on low heat until rice is tender.
- 4 pounds of chicken (various parts).
- Vinegar or lime juice to taste
- 1 clove chopped garlic
- 1 teaspoon of red recado (spice mix)
- 1 teaspoon each of thyme, salt, and pepper
- 1 small tomato
- 1 teaspoon brown sugar
- 1/4 teaspoon of cumin
- 1 tablespoon chopped green/red peppers (sweet)
- 2 tablespoons of chopped onion
- Cilantro to taste
- Thoroughly wash and pat dry chicken pieces.
- Season chicken with cilantro, cumin, thyme, salt, pepper, vinegar/lime juice, and recado paste.
- Add 2 tablespoons of oil to a pan and add brown sugar. Cool until melted without burning.
- Add garlic to the pan.
- Add ginger to pan, removing ginger when it is fully browned.
- Add chicken and fully brown on all sides.
- Add all remaining seasoning plus half a cup of water.
- Cover pan and reduce heat to low, simmer for one hour until chicken is tender.
Note: Add water as needed throughout the cooking process so the pan never is completely dry.