Belizean Rice and Beans (and Chicken)

Name: Belizean Rice and Beans (and Chicken)
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: Latin American, American
Ingredients: 1 large chicken breast (optional); 2 tablespoons recado rojo paste; 1/4 cup white vinegar; 2 tablespoons butter; 2 cups dry kidney beans; 2 cups rice, dry; 1 onion; 3 cloves garlic; 3 stalks celery; 1/2 green pepper, chopped; 1 bay leaf; 1 can coconut milk; 1 Tablespoonsalt, to taste; 1/2 tablespoon pepper, to taste; Water

4 steps

Prep:30minCook:1h 20min

This recipe is an inexpensive and tasty take on rice and beans. The recado rojo (achiote) paste and coconut milk are required for full flavor.

Updated at: Thu, 17 Aug 2023 05:05:10 GMT

Nutrition balance score

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Ingredients

6 servings

1chicken breast

large, optional

2 tablespoonsrojo paste

¼ cupwhite vinegar

2 tablespoonsbutter

2 cupsdry kidney beans

2 cupsrice

0.5green pepper

½ tablespoonpepper

to taste

water

Instructions

Step 1

If adding chicken, cook in a covered saucepan and shred. Put aside to add to partially cooked beans.

chicken breast1

water

Step 2

Add vinegar, recado rojo paste, and butter to an instant pot and stir and saute until paste is in small chunks. Add dry beans and about 3 cups water and pressure cook on high for 20 minutes, with a fast pressure release.

rojo paste2 tablespoons

white vinegar¼ cup

butter2 tablespoons

water

Step 3

Sauté the veggies and garlic in butter or olive or coconut oil.

onion1

cloves garlic3

stalks celery3

green pepper0.5

butter2 tablespoons

Step 4

Into the instant pot, add shredded chicken, dry rice, bay leaf, sautéed veggies, and the amount of water required for the dry rice (minus the volume of coconut milk), and remaining ingredients and seasonings. Pressure cook for 30 minutes (depending on type of rice).

chicken breast1