Belize+Rice+and+Beans

 Amount Measure Ingredient -- Preparation Method 1 16 oz can red beans  6 Habanero chiles -- roasted & chopped (optional) 6 cloves garlic -- finely chopped 1/2 medium vidalia onion -- chopped 2 tablespoons olive oil 2 cups rice 1 15 oz can coconut milk water 4 teaspoons Wyler's granulated chicken boulion

____________________________________________________________________ If using canned beans, drain and reserve the liquid. Heat the oil in a deep frying pan over high heat. Add the rice, and continue saute until the rice turns opaque and golden brown. Add the chile, garlic, and onion and saute for a few more minutes. Beware the fumes!!! Be careful not to let the rice brown or over brown. Stir the beans in with the rice. Do not stir again during cooking! Combine the coconut milk with the bean liquid and boullion. Add water to make 4 cups of liquid. dd to the rice and bring to a boil. Immediately reduce the heat to simmer. Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is absorbed and the rice is tender. Allow to sit covered for another 1/2 hour. Great with jerk chicken! ​ Modified from a recipe from the Cheers® in Belize.