Sautéed Chicken and Peppers with Coconut Rice

"Sautéed Chicken and Peppers with Coconut Rice" Recipe
Photo: Kana Okada

Recipe from

Real Simple

Recipe Time

Prep: 30 Minutes

Nutritional 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


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


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.

Kate Merker,

Real Simple

August 2007
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