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Photo: Kana Okada Photo by: Photo: Kana Okada

Sautéed Chicken and Peppers with Coconut Rice

Real Simple AUGUST 2007

  • Yield: Makes 4 servings
  • Prep time:30 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 665
  • Calories from fat: 41%
  • Fat: 30g
  • Saturated fat: 21g
  • Cholesterol: 0mg
  • Sodium: 886mg
  • Carbohydrate: 48g
  • Fiber: 11g
  • Sugars: 8g
  • Protein: 52g

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Sautéed Chicken and Peppers with Coconut Rice recipe