Belizean rice and beans with stewed chicken – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
A beloved dish in Belizean households, Belizean rice and beans with stewed chicken combines the staple elements of rice and legumes with Caribbean spices and succulent chicken. This dish showcases the rich culinary heritage of Belize, reflecting the influences of African, Maya, and Caribbean traditions. Typically served on Sundays with fresh salad and fried plantains, this meal captures the heart and soul of Belizean cuisine.
Ingredients
- Chicken, drumsticks and thighs – 8 pieces
- Red kidney beans, canned – 1 can / 400 g
- White rice – 2 cups / 400 g
- Coconut milk – 1 cup / 240 ml
- Onion, chopped – 1 large
- Garlic, minced – 3 cloves
- Thyme, dried – 1 tsp
- Allspice, ground – 1/2 tsp
- Coconut oil – 2 tbsp
- Salt – to taste
- Black pepper – to taste
- Water – 2 cups / 480 ml
Instructions
- Season the chicken with salt, pepper, allspice, and thyme.
- In a large pot, heat coconut oil over medium heat. Add chicken, searing until golden brown on all sides. Remove from pot.
- In the same pot, add chopped onion and garlic, sauté until fragrant.
- Add coconut milk, water, and rice. Stir in the beans, and return chicken to the pot.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes or until chicken is cooked through and rice is tender.
- Adjust seasoning to taste and serve warm.
Substitutions
- Red kidney beans -> Black beans
- White rice -> Brown rice
- Coconut oil -> Vegetable oil
Enhancements in the Next Evolution
- Use fresh coconut milk for a richer flavor.
- Marinate chicken overnight with spices for deeper flavor.
- Add bell peppers for a touch of sweetness and color.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.

Belize