Coconut Lime Rice with Chicken and Black Beans

Coconut milk and lime zest lift Basmati rice to a new level of creamy flavor in this satisfying dish, rounded out with lean protein and plenty of vegetables.

This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.

Recipe by Brittany L. Chin Jones, MS, RD, LD


  • 1 ½ cups Uncle Ben’s Basmati Rice
  • 1 (13.5oz) can light coconut milk
  • 1⅔ cup (395 milliliters) water
  • Juice (78 milliliters) and zest of 2 limes
  • 1.5 tablespoons canola oil, divided
  • 1 yellow onion, sliced thin
  • 1 red bell pepper, sliced thin
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 12 ounces boneless skinless chicken breast, cut into bite-size pieces
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 cup canned low sodium black beans, rinsed
  • 1/3 cup chopped cilantro


To prepare rice, add the light coconut milk, water and rice together in a sauce pot and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. When complete remove from heat and let sit 10 minutes. Fluff rice with a fork. Stir in the lime zest and lime juice. Cover and keep warm.

To prepare chicken, beans and vegetables, heat a skillet over medium-high heat. Add 1/2 tablespoon of the canola oil to the pan to coat. Add the yellow onion, red bell pepper strips, black pepper and garlic powder. Cook, stirring occasionally, about 3-5 minutes. Remove the vegetables and place into a bowl. Heat the remaining 1 tablespoon of canola oil in the same skillet over medium-high heat. Add chicken, chili powder and cumin. Cook and stir until chicken is fully cooked to a temperature of 165°F, about 7-8 minutes. Remove from heat, and stir in beans and vegetables until well mixed. Place ¾ cup of rice at the bottom of 4 bowls and top with ¼ of the chicken and vegetable mixture. Garnish with fresh cilantro and serve. Makes 4 servings.

Nutrition Information

Serving Size: 1 cup

CALORIES 480; TOTAL FAT 13g; SAT. FAT 5g; CHOL. 47mg; SODIUM 214mg; CARB. 62g; FIBER 7g; SUGARS 5g; PROTEIN 26g

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Brittany Chin Jones
Brittany L. Chin Jones, MS, RD, LD, is the owner of Blush Nutrition, LLC and the Continuing Education Chair for the South Carolina Academy of Nutrition and Dietetics (SCAND). Over the years she has served as the Piedmont Dietetic Association president, SCAND PR-Media Chair, and the Communications Chair for the Thirty and Under in Nutrition Dietetics member interest group. Follow her at and on Twitter and Instagram.