Belizean  Rice and   beans

Ingredients:

Bell pepper

Dried thyme

Fresh coriander

Dried oregano

Coconut milk

Chicken broth

White rice

Kidney beans

Garlic cloves

White onion

1

                If you are cooking the kidney beans yourself, prepare these ahead of time but keep back some of the water. If you are using canned kidney beans, drain them but also keep the water.

2

Dice and bell pepper and onion into small pieces that are roughly the same size as the beans. Crush the garlic into a paste.

3

                Heat some vegetable or coconut oil in a stockpot or casserole dish over medium and fry the pepper and onion until softened, then add the garlic for a further 30 seconds.

4

                Add the thyme and oregano and rice and stir for 30 seconds or so to toast the grains and coat everything in spices.

5

                Now add the beans, coconut milk, reserved cooking water and stock and stir through. Bring to a simmer, then turn to medium-low and cover.

6

               Leave for 25 minutes and then stir through a splash of the reserved kidney bean water (or more if it needs it). Add some chopped coriander stalk and leave for another 10 minutes.

7

               Fluff the rice and beans with a fork and serve in warm bowls. Garnish with fresh coriander leaves and season to taste. Spice it up with a bit of Marie Sharps Belizean Hot Sauce

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