Sautéed Chicken and Peppers with Coconut Rice

Ingredients

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

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...

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