As most of their Caribbean neighbors, Belizeans love their rice and beans. The dish is an indispensable part of almost every meal. Belizeans cook their rice and beans with coconut milk, which gives the dish a somewhat distinct, if mild, flavor.

I wasn't very happy with how this dish turned out, however. I had difficulties getting the rice to cook, even though I was stirring quite frequently. The rice at the bottom cooked almost to a mush, while the stuff at the top never lost its crispiness. The flavor of the dish was also too mild for our tastes, and while everyone ate some, I don't think anyone got seconds.

Note: I've received a proven rice and beans recipe from a Belizean correspondent. You may want to try her recipe and instructions instead.

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Belizean Rice & Beans

Ingredients

• 1 cup dried red beans
• 1 tsp. dried thyme
• 3tbp. yellow onion, chopped
• 1 clove garlic, finely chopped
• 1 1/2 tsp. black pepper
• 1 tbsp. salt
• 1/2 cup coconut milk
• 2 cups white rice

Instructions

Put beans in a large pot and cover with water. Add thyme, onion, garlic and black pepper and mix well. Bring to a boil, turn down the heat and simmer, covered, for 1 hour or until the beans are soft, stiring occasionally and adding water if necessary. Add salt, coconut milk and rice. Cover and simmer over very low heat for 10-15 minutes or until the rice is cooked, stirring occasionally.

Adapted from a recipe at foodnetwork.com