-Instapot Vegan Belize Beans and Rice-

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We recently went on a cruise in the Carribean and one of our spots was Belize. That place is absolutely gorgeous if you ever get the chance to visit! They are big on rice and beans in spots throughout the Carribean. When we got home I was determined to find a good recipe equivalent hence these vegan Belize Rice and Beans.

One thing I noticed when eating a couple of different places with beans and rice is the flavor of the rice and beans isn’t amazing by themselves, but when you eat it with plantains it sure is! So my recommendation for this recipe is to definitely eat it with plantains!

You can make your own or buy them, they had them in a chip form at my local grocery store. The chips were perfect for scooping the beans and rice into my mouth.

Do you ever come back from vacation and wish that you could have that flavor again? That’s usually when I come back and start messing with recipes to see if I can recreate it.

We tried this other dish that was made from tomatoes, pumpkin seeds, and cilantro. It was like a thick paste they put on homemade tortillas. It was SO good. I have yet to recreate that one, but it’s definitely on the list!

What do you need for these Vegan Belize Beans and Rice?

• kidney beans, canned
• dry white rice
• onion
• garlic
• salt
• thyme
• black pepper
• water
• coconut milk, canned full fat

Take all your above ingredients *except plantain chips and place them into the instapot.

Place the lid on and make sure it’s on the seal mode.

Cook for 12 minutes on LOW and then let natural release for 10 minutes. After the 10 minutes carefully release the rest of the pressure.

These taste best served with Plantain chips, either homemade or store-bought, these bring out the best flavor of the beans and rice.

<3 Courtney

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