Caribbean Chicken and Rice
A comforting one-pot meal combining chicken, rice, and vibrant flavors that fills the house with warmth and love.
Ingredients
Main ingredients
- 2 cups rice (Use long-grain white rice for a light, fluffy result.)
- 2 pieces chicken breasts, diced (Cut the chicken into uniform pieces for even cooking.)
- 1 can black beans, drained (Rinse to reduce canning liquid taste.)
- 1 can coconut milk (Light coconut milk works for reduced calories, full-fat gives creaminess.)
- 1 piece red bell pepper, diced (Red peppers add sweetness and color.)
- 1 piece onion, diced (Yellow or sweet onions work well.)
- 2 cloves garlic, minced (Fresh garlic is best.)
- 1 tsp cumin (Toast for 20 seconds before adding liquids.)
- 1 tsp paprika (Smoked adds a smoky note; sweet keeps it mild.)
- 1/2 tsp salt (Taste and adjust as needed.)
- 1/2 tsp pepper (Freshly ground has more bite.)
- to taste fresh cilantro, for garnish (Chop just before serving.)
Instructions
Cooking
- In a large pot, heat some oil over medium heat.
- Add diced onion, bell pepper, and garlic; sauté until softened.
- Stir in the chicken pieces and cook until no longer pink.
- Add the rice, beans, coconut milk, cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and liquid is absorbed.
- Remove from heat and let it sit for 5 minutes.
- Fluff with a fork, garnish with cilantro, and serve.
Notes
Serve family-style with lime wedges, extra cilantro, and hot sauce. Store leftovers in an airtight container for up to 4 days.