1 cup Riceland Natural Brown Rice, prepared according to package directions
1 tablespoon olive oil
3 boneless, skinless chicken breasts, cubed
1 12-ounce can unsweeted, full-fat coconut milk
2 tablespoons curry powder
1/2 teaspoon salt
1/2 cup shredded carrots
1/2 medium red sweet pepper, chopped
1/4 cup chopped cilantro
In a large skillet, heat olive oil over medium high heat. Add chicken breasts and cook 1 to 2 minutes or until browned.
Add coconut milk, curry powder and salt to skillet; reduce heat to low. Simmer, uncovered, 10 minutes.
Add carrots and sweet pepper to skillet and simmer 10 minutes more or until carrots and peppers are crisp-tender.
Spoon rice into bowls and top with the chicken mixture. Garnish with the chopped cilantro.
For even more flavor, cook the rice in chicken broth or stock instead of water!