Caribbean: Belize Belizean National Dish Rice and BeansINGREDIENTS:
1 cup rice
½ onion diced
4 cloves garlic minced
2 sprigs fresh thyme
1 cup stewed beans use canned
1 tablespoon olive oil
1 cup chicken broth plus additional may be needed
1 cup coconut milk
2 tablespoon cilantro diced
½ ts salt plus additional to taste
¼ ts pepper plus additional to taste
1 tablespoon Sazonador Total by Goya
INSTRUCTIONS:
Heat up olive oil in a med sized saucepan (med high). Add garlic and onion, and saute for around 2 minutes.
Add rice, coconut milk, chicken broth, thyme, Sazonador Total seasoning, salt, pepper, stewed beans and some liquid, mix and bring to the boil.
Reduce heat to med-low to medium so that the beans and rice are on a low simmer, and then cover and cook for 25 minutes, checking every so often to ensure the mixture does not dry out. If it is dry, at a little more chicken broth or water (around ¼ cup), stir, and recover. Continue this until the rice is tender. You may need to cook it for a few additional minutes, but I shouldn’t think it will take more than 35 minutes.
Once the rice is tender, stir in the cilantro, and then taste and additional additional seasonings if you like.
Remove from the heat, and allow to rest for about 10 minutes.
Remove the thyme sprigs and then your dish is ready. Enjoy this with Belizean stewed chicken and some potato salad.
NOTES:
The Belizean staple, rice and beans, is a delicious side dish to accompany any meal!
