Sautéed Chicken and Peppers with Coconut Rice

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.