Traditional Belizean rice and beans: rice with red kidney beans cooked in coconut milk

Published on: September 12, 2026
Pratos principais belizenhos
Leonardo Polo
Traditional Belizean rice and beans: rice with red kidney beans cooked in coconut milk

If there is one dish that represents the soul of Belizean cooking, that dish is rice and beans. Do not confuse it with beans and rice, which is the version where the rice and beans are served separately. In true rice and beans, everything cooks together in the same pot, and the secret is in the coconut milk, which wraps every grain of rice in a gentle creaminess and an unmistakable tropical perfume.

Belize is a small Central American country with a strong Afro-Caribbean heritage, and that mix of cultures is on the plate. The use of coconut milk arrived with the Creole and Garifuna communities, who brought from the Caribbean the custom of cooking beans in freshly grated coconut. Red kidney beans, plentiful and cheap, became the base of the daily diet, and the combination with rice became the side dish present on almost every Belizean table, from Sunday lunch to the everyday plate.

Traditionally, rice and beans is served alongside stew chicken, that chicken braised in a dark, carefully made sauce, but it goes well with pork, fried fish or even on its own, with coleslaw on the side. It is comfort food, the kind that fills the house with good smells and gathers the family at the table.

The good news is that making rice and beans at home is much simpler than it seems. With red kidney beans, rice, coconut milk and a few basic seasonings, you get a dish full of personality. Here is the step by step so you can bring a little piece of Belize to your kitchen.

Recipe card

  • Origin: Belize
  • Region/tradition: Caribbean and Belizean Creole
  • Category: Main course or side dish
  • Difficulty: Medium
  • Prep time: 30 minutes
  • Cooking time: about 1 hour 30 minutes (including the beans)
  • Serves: 6

Ingredients

  • 2 cups dried red kidney beans
  • 2 cups long-grain white rice
  • 400 ml coconut milk
  • 3 garlic cloves, minced
  • 1 small onion, chopped
  • 1 small bell pepper, chopped (optional)
  • 1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 whole habanero chile (not pierced)
  • 1 tablespoon coconut or vegetable oil
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon ground black pepper
  • Enough water to cook the beans

Method

  1. Soak the red kidney beans in water for at least 6 hours or overnight.
  2. Drain the beans and cook in fresh water until tender but still firm, about 40 to 50 minutes.
  3. Set the beans aside with a little of their cooking water.
  4. In a large pot, heat the oil and sauté the onion, garlic and bell pepper until soft.
  5. Add the thyme and black pepper and stir for a few seconds to release the aroma.
  6. Add the cooked beans with a little of their water, the coconut milk, the salt and the whole habanero.
  7. Bring to a boil and taste the liquid, adjusting the salt if needed.
  8. Add the washed and drained rice and stir well to coat the grains in the liquid.
  9. Check that the liquid covers the rice by about two fingers; top up with hot water if needed.
  10. Cover, lower the heat and cook for 18 to 20 minutes, without stirring, until the rice absorbs all the liquid.
  11. Remove the habanero before serving and gently fluff the rice with a fork.

Tips and variations

  • Careful with the habanero: keep it whole and unpierced to give aroma without overheating the dish; if you prefer no heat, leave it out.
  • Use good-quality, creamy coconut milk, as it is what gives the dish its characteristic flavor.
  • If you are short on time, canned red kidney beans work well: skip the cooking and use them directly at the sautéing stage.
  • For a richer flavor, cook the beans with a bay leaf or a piece of bacon.
  • The ideal rice is dry and fluffy, so avoid stirring during cooking so it does not get mushy.
  • Replace the white rice with brown rice, but increase the liquid and the cooking time.
  • Keep leftovers in the fridge in a sealed container for up to 3 days and reheat with a splash of water or coconut milk.
  • You can also freeze rice and beans for up to 2 months; thaw in the fridge before reheating.

Approximate nutrition per serving: about 380 calories, 10 g protein, 55 g carbohydrates and 12 g fat, varying with the brand of coconut milk. A nice curiosity: in Belize, many people still make coconut milk at home, grating fresh coconut and squeezing the flesh, and they swear this homemade version makes rice and beans even more fragrant. Try making it in your kitchen and taste a little of the Caribbean.