Sautéed Chicken and Peppers with Coconut Rice

Sautéed Chicken and Peppers with Coconut Rice
Photo by Kana Okada


  • 1 ½ pounds boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
  • Kosher salt and pepper
  • ¼ teaspoon ground cumin
  • 1 large clove garlic, thinly sliced
  • 1 large red bell pepper, sliced 1/4 inch thick
  • 1 19-ounce can black beans, drained
  • 1 tablespoon plus 2 teaspoons olive oil
  • + 2 more ingredients
    • 1 14-ounce can coconut milk
    • 1 cup long-grain white 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...

View full recipe at My Recipes


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