Sautéed Chicken and Peppers with Coconut Rice

4 Reviews
ADD YOUR REVIEW
Photo: Kana Okada
Prep Time
30 Mins
Yield
Makes 4 servings
By Kate Merker
August 2007
RECIPE BY Real Simple

Ingredients

  • 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

Nutritional Information

  • Calories 665
  • Caloriesfromfat 41%
  • Fat 30g
  • Satfat 21g
  • Cholesterol 0mg
  • Sodium 886mg
  • Carbohydrate 48g
  • Fiber 11g
  • Sugars 8g
  • Protein 52g

How to Make It

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.

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Ratings & Reviews

Pretty good

lalalisamarie
April 03, 2015
.

Honibee333's Review

lperejma
June 07, 2013
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. :)

lalalisamarie's Review

radiohigh
December 03, 2011
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!

mariacameron's Review

Honibee333
November 15, 2011
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.

radiohigh's Review

mariacameron
January 28, 2011
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.