Belize Rice and Beans – This is another International collab, this time we are in Belize #fryjacks. Please check out my other co-collaborator’s tasty recipes from Belize.
If you were wondering, Fry jacks are a popular Belizean recipe. They are deep-fried dough pieces, normally eaten for breakfast with refried beans, sausage, bacon, and eggs.
Belize is slightly larger than Massachusetts, with a surface area of about 8,800 square miles. It is the most sparsely populated nation in Central America. It is larger than El Salvador, which is the smallest Central American country.
Rice and Beans, Belize Style
Rice and beans are a staple in Belize. This traditional Belizean recipe is delicious, and coconut milk gives it a great flavor. It goes well with stewed chicken and potato salad or Cole slaw. I will be serving sweet plantains along with Belize Rice & Beans.
Belize Rice and Beans
Rice and beans are a combination in many countries. It is prevalent throughout Central and South America. But, it’s unique in Belize. Though Belize has no official national dish, its rice and beans are considered quintessentially Belizean.
Rice and Beans, Belize Style -The traditional method of cooking rice and beans in Belize involves soaking the beans overnight. Then, boil them with garlic, onions, and coconut milk. The rice is then added to the pot and cooked until tender.
Different regions of Belize have their variations of the dish. Some add ingredients like bell peppers, cilantro, and tomatoes for added flavor. Black beans or red kidney beans can be used.
Another traditional cooking method for Belize beans and rice is the “one pot” method. It is a simpler and more efficient way of cooking the dish. Regardless of the method, rice and beans need time and patience to prepare.
Sweet Plantains Maduros w Belize Beans and Rice
Sweet plantains, also known as maduros, are plantains that have ripened. Their starches have converted to sugars, giving them a sweet flavor. Here are some key characteristics:
- Appearance: Sweet plantains are usually yellow with black spots or streaks when fully ripe. The more black spots, the sweeter they are.
- Texture: When cooked, they become soft and tender, with a caramelized exterior when fried.
- Taste: They have a sweet, rich flavor. It is like a banana but with a more complex taste. This complexity comes from the caramelization during cooking.
- Fried: Often sliced and fried until golden brown, making a delicious side dish or snack.
Belize Beans and Rice with Sweet Plantains
Materials
- 1 cup red kidney beans
- 2 cups white rice
- 1 medium onion diced
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 can diced tomatoes
- 1 cup coconut milk
- 2 cups water
- 1 tbsp vegetable/olive oil
- 1 tsp salt & pepper to taste
- 1 tsp thyme
- 1 tsp paprika
- Chopped Cilantro
Sweet Plantains (Maduros)
- 1 ripe sweet plantain
- Canola oil to fry plantain
Instructions
- Rinse the red kidney beans and soak them overnight in water. Drain the beans before cooking.
- In a large pot, heat the vegetable oil over medium heat.
- Add the diced onion and minced garlic and sauté until they become fragrant.
- Add diced tomatoes and red bell pepper, stir to combine
- Add the soaked red kidney beans to the pot and stir them with the onions and garlic.
- Pour in the coconut milk and water, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 1 hour or until the beans are tender.
- While the beans are cooking, rinse the white rice under cold water until the water runs clear. Drain the rice.
- Once the beans are tender, add the rice to the pot. Stir in the salt, black pepper, thyme, and paprika.
- Cover the pot and let the rice and beans simmer for about 20 minutes or until the rice is cooked and fluffy.
- Remove the pot from the heat and let it sit, covered, for about 5 minutes to allow the flavors to meld together.
- Garnish with cilantro
- Fluff the rice and beans with a fork before serving. Serve hot as a main dish or as a side dish with stewed chicken, fish, or beef.
Sweet Plantains (Maduros)
- Peel each plantain, using a sharp knife to cut the tough skin.
- Cut each ripe plantain diagonally into 1/2-inch-thick slices.
- Set aside.
- Place a paper towel on a plate. Set aside.
- In a nonstick skillet, heat oil over medium-high heat.
- Pan-fry the sliced plantains for 2-3 minutes per side until they’re golden brown and the edges are crispy.
- Transfer the fried plantains to the plate to drain.
- Season them with salt and serve immediately.
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Great Inernational Collab from Belize
Great recipe
Always great recipes here
Great recipe share!