Sautéed Chicken and Peppers with Coconut Rice

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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. :)

This is on our rotation of staple recipes. Love it!! Sometimes we use the light kind of coc. milk but the flavor isn't quite as intense. Love it!

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.