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1 cup Riceland Natural Brown Rice
1 Tbsp. olive oil
4 seasoned boneless skinless chicken breasts
1 can (12 oz.) unsweetened coconut milk
2 Tbsp. curry powder
1/2 cup shredded carrots
1/4 cup chopped cilantro
Freshly ground black pepper
Prepare rice according to package directions; set aside. (For added flavor, substitute chicken broth for water.) In large skillet, heat olive oil. Brown chicken breasts on both sides. Reduce heat to simmer; add coconut milk. Cook until coconut milk is slightly reduced, about 20 minutes. Fold in curry powder, carrots and cilantro; heat through. Serve on bed of brown rice. Sprinkle with black pepper.
Serves 4
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