Sautéed Chicken and Peppers with Coconut Rice

Ingredients

• 19 ounce black beans drained canned
• 14 ounce coconut milk canned
• 1 large clove garlic thinly sliced
• 0.3 teaspoon ground cumin 
• 4 servings kosher salt and pepper 
• 1 tablespoon olive oil 
• 1 large bell pepper red sliced
• 1.5 pounds chicken breasts boneless skinless cut into 2 1/2-inch pieces
• 1 cup rice long-grain white

Equipment

• frying pan
• paper towels

Directions

1. Cook the rice according to the package directions, replacing 1 cup of water with the coconut milk.Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 3 minutes. Turn and move to the sides of the skillet.
2. Add the bell pepper and cook, stirring often, for 3 minutes.
3. Add the garlic and cook, stirring, until the bell pepper is slightly softened and the chicken is cooked through, about 4 minutes.
4. Transfer the chicken and vegetables to individual plates and return the skillet to medium heat.
5. Add the beans, cumin, 1/4 teaspoon salt, and the remaining oil. Cook until heated through, about 2 minutes.
6. Serve with the chicken and rice.Upgrade: Brighten the flavor of the coconut rice by stirring in a handful of chopped fresh scallions, chives, or cilantro just before serving.