Sauteed Chicken and Peppers with Coconut Rice - Chelsey J

Brighten the flavor of the coconut rice by stirring in a handful of chopped fresh scallions, chives, or cilantro just before serving.

1 cup long-grain white rice

1 14-ounce can coconut milk

1 tablespoon plus 2 teaspoons olive oil

1½ pounds boneless, skinless chicken breasts, cut into 2½-inch pieces

Kosher salt and pepper

1 large red bell pepper, sliced ¼ inch thick

1 large clove garlic, thinly sliced

1 19-ounce can black beans, drained

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 ½ teaspoon salt and ¼ 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, ¼ teaspoon salt, and the remaining oil. Cook until heated through, about 2 minutes. Serve with the chicken and rice.