Sautéed Chicken and Peppers With Coconut Rice

Sauteed Chicken and Peppers With Coconut Rice
Kana Okada
Serves 4
preparation
30
minutes
cooking
30
minutes

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.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Pat the chicken dry with paper towels.
  3. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook for 3 minutes. Turn the chicken and move it to the sides of the skillet.
  4. Add the bell pepper and cook, stirring often, for 3 minutes.
  5. Add the garlic and cook, stirring, until the bell pepper is slightly soft and the chicken is cooked through, about 4 minutes. Transfer to plates.
  6. Add the beans, cumin, ¼ teaspoon salt, and the remaining oil to skillet. Cook until heated through, about 2 minutes. Serve with chicken and rice.


Kate Merker
July 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 41 %
  • Fat 30 g
  • Sat Fat 21 g
  • Cholesterol 0 mg
  • Sodium 886 mg
  • Carbohydrate 48 g
  • Fiber 11 g
  • Sugar 8 g
  • Protein 52 g
What does this mean? See Nutrition 101.