Belizean Rice and Beans with Cilantro

Name: Belizean Rice and Beans with Cilantro
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1½ cups (285 g) long-grain white rice, rinsed until water runs clear; 1½ cans (15 oz each) (850 g) canned kidney beans, drained and rinsed; 1 can (13.5 oz) (400 ml) unsweetened coconut milk; 1½ cups (360 ml) water; 4 cloves (20 g) garlic cloves, minced; ½ cup (20 g) fresh cilantro, finely chopped; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A creamy, aromatic one-pot dish where fluffy white rice and tender kidney beans are simmered together in coconut milk, infused with fresh cilantro, garlic, and a hint of salt and pepper. This traditional Belizean staple is comfort food at its best—perfect as a side dish or light main course.

Prep: 10 min
Cook: 25 min
Wait: 10 min
Total: 45 min
Makes: 4 servings (about 1 cup per serving)

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Steps

Before you start

Rinse the rice until the water runs clear to remove excess starch
Have all ingredients prepped and measured before you start cooking
Use canned kidney beans for convenience, or cook dried beans ahead of time

1
Sauté garlic
- Heat a large heavy-bottomed saucepan or Dutch oven (3-quart capacity) over medium heat.
- Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly, until fragrant.
- Do not let it brown.
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Ready when: Garlic is fragrant but not browned
Tip: Add garlic carefully to already-hot oil to prevent burning, which would make it bitter
2
Add rice and toast
- Add the rinsed rice to the pan and stir constantly for 1 to 2 minutes, coating each grain with the oil and garlic.
- This toasting step gives the rice a slightly nutty flavor.
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Ready when: Rice grains are translucent at the edges and smell toasted
Tip: Stir continuously to prevent the rice from sticking to the bottom
3
Add beans, coconut milk, and water
- Pour in the coconut milk and water, then add the drained kidney beans.
- Stir well to combine all ingredients evenly throughout the pan.
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Ready when: All ingredients are well mixed
4
Season and bring to a boil
- Add salt and black pepper to taste—start with 1 teaspoon salt and ¼ teaspoon pepper, then adjust.
- Increase heat to medium-high and bring the mixture to a boil, stirring occasionally.
- You should see large, rolling bubbles breaking the surface.
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Ready when: Mixture reaches a rolling boil
Tip: Taste as you go to avoid over-salting; you can always add more later but can't remove it
5
Reduce heat and simmer
- Reduce the heat to low and stir once more.
- Cover the pan with a lid, leaving it slightly ajar to allow some steam to escape.
- Simmer for 20 to 22 minutes, until all the liquid is absorbed and the rice is tender.
- Do not stir during cooking.
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Ready when: All liquid is absorbed, rice is tender and fluffy
Tip: Resist the urge to lift the lid and stir; this breaks the rice grains and releases starch, making the dish gummy
6
Rest and fluff
- Remove the pan from heat and let it rest, covered, for 5 minutes.
- This allows the rice to firm up and any remaining moisture to distribute evenly.
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Ready when: Pan has sat undisturbed for 5 minutes
7
Stir in cilantro and serve
- Uncover the pan and gently fluff the rice and beans with a fork, breaking up any clumps.
- Fold in the chopped fresh cilantro until evenly distributed.
- Taste and adjust salt and pepper as needed.
- Serve warm.
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Ready when: Cilantro is evenly distributed and dish is well combined
Tip: Add cilantro at the very end to preserve its bright color and fresh flavor

Good to know

Tips

Coconut milk can separate in the can; shake or stir it well before adding to ensure the cream and liquid are evenly distributed
For a lighter version, use half coconut milk and half chicken or vegetable broth; the dish will still be flavorful and creamy
This dish is best served warm but is also excellent at room temperature as a cold salad the next day—perfect for meal prep
Toast the rice briefly in oil and garlic before adding liquid; this is a key step that prevents the grains from sticking together

Make ahead

You can cook this dish up to 2 days ahead. Store in the refrigerator, covered. Reheat gently on the stovetop over low heat, adding a splash of water if it seems dry, or microwave in a covered dish for 1 to 2 minutes per serving.

Storage & reheating

Room temperature: not recommended. Refrigerator: store in an airtight container for up to 3 days. Freezer: transfer to a freezer-safe container and freeze for up to 1 month; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop with a splash of water, or microwave, stirring halfway through.

Substitutions

canned kidney beans → Black beans or pinto beans. These are equally traditional in Belizean cooking and create a slightly different flavor and texture
fresh cilantro → Flat-leaf parsley. Cilantro is iconic to this dish, but parsley offers a milder herbal note if cilantro is unavailable or disliked
unsweetened coconut milk → Reduced-fat coconut milk or heavy cream. This lightens the dish; use the same amount (13.5 oz/400 ml), though the flavor will be less rich
long-grain white rice → Brown rice or jasmine rice. Brown rice will take 5 to 10 minutes longer to cook; jasmine rice will be softer and slightly sweeter