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Sautéed Chicken and Peppers with Coconut Rice

Photo: Kana Okada
Prep time 30 mins
Yield Makes 4 servings

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

Nutrition Information

  • calories 665
  • caloriesfromfat 41 %
  • fat 30 g
  • satfat 21 g
  • cholesterol 0 mg
  • sodium 886 mg
  • carbohydrate 48 g
  • fiber 11 g
  • sugars 8 g
  • protein 52 g

How to Make It

  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.