Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• nonstick cooking spray
• 2 cups water
• 1 14 oz. can unsweetened light coconut milk
• 1 1/4 cups uncooked jasmine rice
• 1/2 tsp. salt
• 2 tsp. olive oil
• 3/4 cup chopped onion
• 3/4 cup chopped yellow or red sweet pepper
• 2 tsp. grated fresh ginger
• 2 cloves garlic, minced
• 1 1/2 cups frozen peas
• 2 Tbsp. honey
• 2 Tbsp. Asian chili paste (sambal oelek)
• 1 Tbsp. lime juice
• 2 tsp. reduced-sodium soy sauce
• 3 cups chopped cooked chicken breast
• Raw chip coconut, toasted (optional)
• 1/4 cup snipped fresh cilantro
• Lime wedges and/or Asian chili paste (sambal oelek)

Directions

1. Preheat oven to 350 degrees. Coat a 13 × 9 inch baking dish with cooking spray. In a small saucepan bring the water and coconut milk to boiling; pour into the prepared baking dish. Stir in rice and salt. Bake, covered, 30 minutes.

2. Meanwhile, in a large nonstick skillet heat oil over medium heat. Ass onion and sweet pepper; cook 5 minutes or just until tender, stir onion mixture and peas into partially cooked rice.

3. In a medium bowl combine honey, 2 Tbsp. chili paste, lime juice, and soy sauce. Add chicken; stir to coat. Spoon over rice mixture.

4. Bake, covered, 15 to 20 minutes more or until heated through and rice is tender. Sprinkle with coconut, if desired, and cilantro. Serve with lime wedges and/or additional chili paste.

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