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Sauted Chicken and Peppers With Coconut Rice


Sauted Chicken and Peppers With Coconut Rice Recipe

Ingredients:
  • 1 cup long-grain white rice
  • 1 14-ounce can coconut milk
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
  • 1 kosher salt and pepper
  • 1 large red bell pepper, sliced 1/4 inch thick
  • 1 large clove garlic, thinly sliced
  • 1/4 teaspoon 19-ounce can black beans, drained
Directions:
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