Caribbean Chicken Curried Brown Rice
Indian cooking doesn't have to be complicated! This easy Curried Chicken and Brown Rice comes together in just 30 minutes for a fast and flavorful dinner.
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
1. In a large skillet, heat olive oil over medium high heat. Add chicken breasts to ban and cook 1 to 2 minutes or until browned.
2. 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 10minutes more or until carrots and peppers are crisp-tender.
3. Spoon rice into bowls and top with the chicken mixture. Garnish with the chopped cilantro.
TIP: For even more flavor, cook the rice in chicken broth or stock in stead of water!
Arroz con Pollo (rice and chicken)
To finish the dish, bring the chicken mixture to a boil, stir in the rice and water, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice...
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