Sautéed Chicken and Peppers With Coconut Rice

Sauteed Chicken and Peppers With Coconut Rice
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

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.
By August, 2007

Nutritional Information

  • Per Serving
  • Calories 665Calories From Fat 41%
  • Fat 30g
  • Sat Fat 21g
  • Cholesterol 0mg
  • Sodium 886mg
  • Carbohydrate 48g
  • Fiber 11g
  • Sugar 8g
  • Protein 52g
What does this mean? See Nutrition 101 .

Quick Tip

Scallions
Brighten the flavor of the rice by stirring in a handful of chopped fresh scallions, chives, or cilantro just before serving.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.