Belizean Rice and Beans Made in the Pressure Cooker

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining flavor.

red kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are lower in calories and pinto beans are often cheaper.

Wash 1 cup of red kidney beans and add to the pressure cooker.

Add diced onions, cilantro, and a little minced garlic to the beans.

Add 3 cups of water to the beans for 25 minutes of cooking; if cooking for 35 minutes, add 4 cups of water.

Lock the lid on the pressure cooker, close the valve, and set it on the beans setting for 25 minutes.

After 25 minutes, carefully open the valve using a long serving fork to avoid steam burns.

Check the beans by pinching one; if it pops between your fingers, it's ready for rice and beans.

Add 2 cups of washed long grain white rice to the pot and stir to check the bean to rice ratio.

If necessary, add an additional cup of washed rice, totaling 4 cups of rice and 1 cup of beans.

Add approximately 4 oz of coconut milk to the pot and stir.

Add 2 teaspoons of salt and 2 teaspoons of black pepper, then stir to incorporate.

Taste the mixture and adjust seasoning if necessary, adding more salt if needed.

Lock the lid back onto the pressure cooker, close the valve, and set it on the rice risotto setting for 17 minutes.

After cooking, use a spoon to gently stir the rice and beans without scraping the bottom of the pot.

Serve the finished Belizean rice and beans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary