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.
Serving Size: 1 cup
CALORIES 480; TOTAL FAT 13g; SAT. FAT 5g; CHOL. 47mg; SODIUM 214mg; CARB. 62g; FIBER 7g; SUGARS 5g; PROTEIN 26g