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Country: Belize INGREDIENTS: ½ pound red kidney beans 2 cups rice 1 cup thick coconut milk 1 medium onion (sliced) ½ bell (green) pepper 1 clove garlic (optional) 1½ teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon dried thyme METHOD / DIRECTIONS: Cover beans in water, and soak overnight. Put beans in pot; add onions, bell pepper, garlic, and enough water to boil until beans are tender and whole. Add coconut milk, and seasonings. Add rice to beans, and cook over gentle heat until liquid is absorbed. Stir gently with a fork, and add a little water as necessary, until rice is cooked. RECIPE NOTES:

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Belizean Rice & Beans, 3/26/2005 Reviewer: Kevie from Orlando, Florida (1080) My folks came from Belize - I've taken trips there all of my life, and even lived there for 3 years. This is the authentic recipe - tastes just like it does when you buy it at the local restaurants. The only change I made to this recipe was to add salt pork and then omit the salt entirely - something they do in Belize.

Belinean Rice, 1/22/2005 Reviewer: Betty Jo Zornes from Kansas City, Missouri (935) This is very good served as the main dish topped with cillantro and chopped green onions, or as a side dish. The coconut milk adds a nice but subtle flavor.

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