Sauteed Chicken and Peppers with Coconut Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 cup long-grain white rice |
1 14-ounce can coconut milk |
1 tablespoon plus 2 teaspoons olive oil |
1 1/2 pounds boneless, skinless chicken breasts, cut into 2 1/2-inch pieces |
kosher salt and pepper |
1 large red bell pepper, sliced 1/4 inch thick |
1 large clove garlic, thinly sliced |
1 19-ounce can black beans, drained |
1/4 teaspoon ground cumin |
Directions:
1. Cook the rice according to the package directions, replacing 1 cup of water with the coconut milk.Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 3 minutes. Turn and move to the sides of the skillet. Add the bell pepper and cook, stirring often, for 3 minutes. Add the garlic and cook, stirring, until the bell pepper is slightly softened and the chicken is cooked through, about 4 minutes. Transfer the chicken and vegetables to individual plates and return the skillet to medium heat. Add the beans, cumin, 1/4 teaspoon salt, and the remaining oil. Cook until heated through, about 2 minutes. Serve with the chicken and rice.Upgrade: Brighten the flavor of the coconut rice by stirring in a handful of chopped fresh scallions, chives, or cilantro just before serving.
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