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Credit: Kana Okada

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions, replacing 1 cup of water with the coconut milk.

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  • Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Pat the chicken dry with paper towels.

  • 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.

  • Add the bell pepper and cook, stirring often, for 3 minutes.

  • 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.

  • 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.

Nutrition Facts

665 calories; calories from fat 41%; fat 30g; saturated fat 21g; sodium 886mg; carbohydrates 48g; fiber 11g; sugars 8g; protein 52g.
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