Sautéed Chicken and Peppers With Coconut Rice

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Photo by Kana Okada
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 665 calories
    • Calories 41 calories from fat
    • Fat 30 g
    • Sat Fat 21 g
    • Cholesterol 0 mg
    • Sodium 886 mg
    • Protein 52 g
    • Carbohydrate 48 g
    • Sugar 8 g
    • Fiber 11 g
  • July 2007

Ingredients

  1. Check 1cup long-grain white rice
  2. Check 1 14-ounce can coconut milk
  3. Check 1tablespoon plus 2 teaspoons olive oil
  4. Check 1 1/2pounds boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
  5. Check kosher salt and pepper
  6. Check 1 large red bell pepper, sliced 1/4 inch thick
  7. Check 1 large clove garlic, thinly sliced
  8. Check 1 19-ounce can black beans, drained
  9. Check 1/4teaspoon 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.