Ingredients

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 

Directions 

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. 

Recipe Tip

For even more flavor, cook the rice in chicken broth or stock instead of water!