Tropical Chicken and Rice
Tender, juicy chicken, chewy rice, creamy beans, sweet bursts of corn and pineapple, and a slight kick of heat.
Makes
Serving size
Ingredients
¾ cup dry white rice
1 ½ cups water
2 tablespoons coconut oil
12 ounces (¾ pound) boneless, skinless chicken thighs, diced
2 tablespoons no salt or low sodium chili seasoning (may use gluten free)
½ teaspoon kosher sea salt
⅛ teaspoon red pepper flakes
⅛ teaspoon ground allspice
2 teaspoons garlic, minced (2 cloves)
1 tablespoon honey
1 cup canned pineapple tidbits in juice, slicing tidbits in half
4 tablespoons reserved of the pineapple juice
1 mandarin orange (to go) cup in juice
Reserved juice from mandarin cup
1 cup no salt added canned black beans, drained
1 cup no salt added canned corn, drained (may use frozen)
¼ cup red bell pepper, diced
⅓ cup jalapeno or poblano pepper, pith and seeds removed, diced
1 cup plain coconut milk yogurt, divided
2 medium green onions, sliced
Instructions
1. Rinse the rice under cold water until water runs clear. Bring water to a boil, add rice, and return to a boil.
2. Reduce heat, cover, and simmer until liquid is absorbed 10 to 15 minutes.
3. While rice is cooking, heat the coconut oil in a skillet over medium heat. Toss the chicken with the chili seasoning, salt, red pepper flakes, and allspice in a bowl. When the oil is hot, add the chicken and cook 4 to 5 minutes or until very little pink remains.
4. Mix the garlic, honey, and the reserved pineapple and mandarin juices together.
5. Add the juices/honey mixture, black beans, corn, and bell peppers, to the pan. Cover and simmer 2 to 4 minutes or when internal temperature of the chicken reaches 165°F.
6. While that is cooking, remove rice from the heat. Remove cover and place a towel over top. Let stand 5 minutes then fluff with a fork. Set aside.
o If using precooked rice, make sure you have 2 cups.
7. When chicken is done, turn off the heat and stir in the rice, pineapple tidbits, mandarins, and jalapeno peppers.
8. Stir in ½ cup of the yogurt.
9. Serve 1 cup per person and garnish with a sprinkle of green onions and a generous 1 tablespoon of yogurt each.
Cooking Tip
If allergic to pineapple, may substitute with peaches.
Recipe made possible in part by
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