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Butch and I took a taxi tour of Belize City with Joseph. Butch asked about the food and Joseph said it was primarily rice and beans. Butch asked, "Like in Mexico?" Joseph said ,"Oh, No!" "Prepared very differently with coconut milk." Imagine my surprise when this recipe appeared in my email. Caribbean Rice and Beans

Ingredients
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon butter or margarine
3/4 cup uncooked Arborio or short grain rice
1 14-ounce can vegetable broth or chicken broth
1 cup purchased unsweetened coconut milk
1 15-1/2-ounce can small red beans or light red kidney beans, rinsed
and drained
1 fresh jalapeno, chopped
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup thinly sliced green onions (2)

Directions
1. In a medium saucepan cook chopped onion and garlic in hot butter
until onion is tender. Add rice; cook and stir constantly over medium
heat about 5 minutes more or until rice is golden.

2. Add broth; coconut milk; beans; jalapeno pepper; dried thyme, if
using; salt; and allspice. Bring to boiling; reduce heat. Cook, covered,
over medium heat for 15 to 20 minutes or until rice is tender and
mixture is creamy. Stir in fresh thyme, if using. Sprinkle with green
onions. Makes 4 to 5 servings.