Belizean Coconut Chicken Rice and Beans

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 1 tsp kosher salt, divided
• 1 tbsp vegetable oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 1 can coconut milk
• 1 1/2 cups chicken broth
• 1 cup long-grain rice
• 1 can red kidney beans, drained and rinsed
• 1 green bell pepper, diced
• 2 scallions, lime wedges and black pepper

Steps

1. Season chicken with half the salt and pepper. Brown it in oil in a Dutch oven, then transfer to a plate.
2. Cook onion, garlic, thyme, allspice and bell pepper in the same pot until fragrant.
3. Add coconut milk, broth, rice, beans and remaining salt. Bring to a boil, nestle in chicken, cover, and reduce to low.
4. Cook until rice is tender and chicken reaches 165°F, about 22 minutes. Add a splash of broth if the rice needs more time.
5. Rest covered for 5 minutes, fluff the rice around the chicken, and finish with scallions and lime.

Allergen note: No major allergens are expected; check canned coconut milk and broth.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.