1 cup uncooked rice
1 small onion, diced
1 small sweet pepper, diced
1T. oil
pinch of salt or chicken consommé
Put the rice, diced onions and peppers and salt into a heavy pot and saute five to ten minutes, stirring frequently.
Add water, about 2 ½ cups. Belizeans just add water until the water over the rice covers one finger joint when they poke a finger in it.
Bring it to a boil, then turn it down to simmer. When the water is mostly soaked up, put a comal under the pot to keep the rice from sticking or burning and continue to cook until you see little steam holes dotting the top surface. After you turn off the heat, the comal will keep the rice hot for a long time.
This rice is delicious served all by itself, and even better when partnered with takari.
Add washed rice 
Add water 
Use comal near end
A comal is an essential piece of equipment in Belizean kitchens. In Belize it takes the form of a flat, ½” thick, aluminum slab about ten inches across, usually round with an ear to help position it, although comals also come large and rectangular to use as a griddle for heating the family tortillas. I’d never heard of a comal before I came to Belize, but I use mine all the time now. It’s a good way to make toast without a toaster.
A comal helps regulate heat from a traditional fire hearth, and is used regularly with more modern stoves, as described here to keep the rice from burning. If you don’t have a comal, keep a close eye on the rice. It burns easily!
Thanks to Millie for her generous gift of the recipes, and for her patience in letting me photograph and question her about cooking methods!