Coconut Rice and Beans with Chicken Servings: 6 (about 9oz each) Prep Time: 15 minutes Total Time: 30 minutes

  • Gluten Free
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1/2 cup chopped onion
1 large garlic clove, minced
2 tablespoons vegetable oil
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon ground red pepper (cayenne)
1 1/2 cups medium or long grain white rice
2 cups chicken broth
1 (13.66oz) can unsweetened coconut milk
1 (15.5oz) can Mrs. GrimesĀ® Red Kidney Beans (drained, rinsed)
2 cups chopped cooked chicken
2 teaspoons chopped fresh herbs (thyme, oregano, parsley), if desired


In Dutch oven, cook onion and garlic in oil over medium-high heat 3 minutes or until slightly softened, stirring occasionally. Stir in paprika, oregano, thyme, red pepper and rice. Cook 1 minute, stirring frequently. Stir in all remaining ingredients except fresh herbs. Bring to a boil. Cover; reduce heat. Simmer 15 minutes or until rice is tender and all liquid is absorbed. Stir once near end of cooking time. Sprinkle with fresh herbs.

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