Entree: Belize – Central Culinary Region – Rice and Beans with Stewed Chicken (One-pot Belizean-style seasoned rice cooked with red kidney beans and tender stewed chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 medium onion, chopped, about 6 oz (170 g)
- 1 red bell pepper, seeded and chopped, about 6 oz (170 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 2 green onions (scallions), sliced, about 1 oz (30 g)
- 1 tbsp (15 ml) annatto oil or 1/2 tsp (1 g) annatto powder (recado rojo optional)
- 2 tbsp (30 g) tomato paste
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup (240 ml) coconut milk
- 3 cups (720 ml) chicken broth
- 1 can (15 oz/425 g) red kidney beans, drained and rinsed
- 2 cups (370 g) long-grain white rice, rinsed and drained
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- Lime wedges for serving

Instructions

1. Season the chicken thighs with 1 tsp salt and 1/2 tsp pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken on both sides, about 4–5 minutes per side, then remove and set aside.
2. Reduce heat to medium and add the onion, bell pepper, and green onions to the pot. Sauté until softened, about 5 minutes. Stir in the garlic, annatto oil or powder, and tomato paste; cook 1–2 minutes until fragrant.
3. Return the browned chicken to the pot. Add the thyme, bay leaf, coconut milk, chicken broth, and drained kidney beans. Bring to a gentle simmer, scraping up any browned bits from the bottom.
4. Stir in the rinsed rice, ensure it is evenly distributed around the chicken, and bring back to a low simmer. Cover, reduce heat to low, and cook undisturbed for 20–25 minutes, or until rice is tender and chicken is cooked through (internal temperature 165°F / 74°C).
5. Remove from heat and let rest, covered, for 10 minutes. Discard the bay leaf, fluff the rice gently with a fork, and adjust seasoning.
6. Garnish with chopped cilantro and serve with lime wedges.