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.
I haven't cooked in a few yrs but my boyfriend and I just moved in together. We decided I'm not going to work right now so I want to cook. This was easy to make and surprisingly delicious. I can be picky and hate cooked veggies but I loved everything about this and so did my boyfriend.
We had all the ingredients as listed though our coconut milk was just a little shy of 14oz. and our beans were a little over 19oz. Also, I was a little frazzled with other things going on so I didn't take the time to put the whole clove of garlic in. That would have added an extra flavor. Overall it was great but I'll be sure to have a little more prep time.
This is definitely going to be a regular meal for us. :)
Also we think the coconut rice is sweet enough to be a breakfast item, no sugar needed. :)
It was okay but not special. I thought the coconut milk would add more flavor to the rice. The beans were a big hit w/my family - I did not realize my children loved beans that much... Will make a fresh batch of beans to go w/the chicken leftovers.
I liked this recipe, but didn't love it. The coconut rice was excellent. The chicken was delicious. We had to use a yellow bell pepper, along with a small red pepper we had on hand, because my brother-in-law thieved my additional red bell pepper (and I know it was him because I saw it in his leftover spaghetti!) ...both peppers were wonderful in this dish and I would mix them again! We didn't have the beans on hand, and I really wish we had - Perhaps that's why I felt this dish was lacking a bit. That aside, I will be making this recipe again.
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