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These Instant Pot vegan Belize beans and rice will take you right back to the island. Coconut rice and seasoned beans are perfect served with plantain chips.

We recently went on a cruise in the Caribbean, and one of our stops was Belize.

That place is absolutely gorgeous if you ever get the chance to visit!

They are big on rice and beans throughout the Caribbean.

When we got home, I was determined to find a good recipe equivalent hence these vegan Belize Rice and Beans.

I noticed when eating a couple of different places with beans and rice that 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 eat it with plantains!

You can make your own or buy them.

They have 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 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! Have you had anything like that before?

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 Instant Pot.

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 10 minutes, carefully release the rest of the pressure.

These taste best served with Plantain chips, either homemade or store-bought.

The plantains bring out the best flavor of the beans and rice.

Belize Style Rice and Beans Instant Pot

Print Pin Rate

Prep : 11 minutes

Cook : 12 minutes

Natural release: 10 minutes

Total : 33 minutes

Servings: 4 -6 people

Ingredients

• 2 cans kidney beans rinsed and drained
• 2 cups dry white rice
• 1 medium onion chopped small
• 2 clove garlic minced
• 3/4 tsp salt
• 1/4 tsp thyme
• 1/2 tsp black pepper
• 2 cups water
• 1/2 cup coconut milk canned full fat

Serve with

• Plantain Chips

Instructions

• Take all your above ingredients *except plantain chips and place them into the Instant Pot. Place the lid on and the top to seal. Cook for 12 minutes on LOW and then let natural release for 10 minutes. After 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.

Nutrition

Serving: 1grams | Calories: 215kcal | Carbohydrates: 34g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Sodium: 308mg | Fiber: 4g | Sugar: 1g

Course: All Recipes

Cuisine: Carribean

Keywords: belize rice and beans, vegan rice and beans

Author: Courtneys Homestead

Tried this recipe? Let us know!Mention @courtneyshomestead or tag #courtneyshomestead!

If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

<3 Courtney

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