Coconut Ginger Chicken and Rice |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 (14 ounce) can coconut milk, divided |
1 (5 ounce) mahatma chicken rice pilaf mix |
1 tablespoon ginger, divided |
1 teaspoon garlic, minced, divided |
1 tablespoon lime juice |
1 teaspoon lime zest (optional) |
1/4 cup plain yogurt |
1 tablespoon brown sugar |
1 (10 ounce) can canned chicken, drained |
1/4 cup cilantro, chopped |
1/4 cup red bell pepper, chopped |
Directions:
1. In a medium saucepan bring 1 cup coconut milk and 2/3 cups water to a boil. Add mix, cover, reduce heat to low and cook 25 minutes. In a small saucepan bring remaining coconut milk to a boil and reduce by 1/2. Remove from heat and stir in 1/4 tablespoon ginger, 1/4 teaspoon garlic, lime juice, and zest, if desired. Reserve.
2. In a medium bowl, combine yogurt, remaining ginger and garlic and brown sugar. Fold chicken, cilantro and peppers into prepared rice. Serve with coconut sauce.
3. Perfect in a Wrap or Pita!
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