what's for dinner tonight.

This is a really simply & yummy meal.

I didn't make it with the side of beans, because I thought this looked like enough food & I'm not too crazy about beans anyways.

Although we really liked the meal, we thought it would be really easy & also extra yummy to add some more flavor to it to spice things up a bit-- any ideas?

Sautéed Chicken and Peppers With Coconut Rice

Serves 4| Hands-On Time: 30m | Total Time: 30m

Ingredients

• 1 cup long-grain white rice
• 1 14-ounce can coconut milk
• 1 tablespoon plus 2 teaspoons olive oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• kosher salt and pepper
• 1 large red bell pepper, sliced 1/4 inch thick
• 1 large clove garlic, thinly sliced
• 
  
• to make the beans:
• 1 19-ounce can black beans, drained
• 1/4 teaspoon ground cumin
• 
  

Directions

1. Cook the rice according to the package directions, replacing 1 cup of water with the coconut milk.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Pat the chicken dry with paper towels.
3. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook for 3 minutes. Turn the chicken and move it to the sides of the skillet.
4. Add the bell pepper and cook, stirring often, for 3 minutes.
5. Add the garlic and cook, stirring, until the bell pepper is slightly soft and the chicken is cooked through, about 4 minutes. Transfer to plates.
6. Add the beans, cumin, ¼ teaspoon salt, and the remaining oil to skillet. Cook until heated through, about 2 minutes. Serve with chicken and rice.

enjoy.