- Level
- very easy
- Prep Time
- 15 min
- Total Time
- 45 min
- Serves
- 4
Ingredients
- 1 can
- light coconut milk, divided
- 400 mL
- 1 cup
- long grain white rice, rinsed
- 250 mL
- ¼ tsp
- salt
- 1 mL
- 1 cup
- canned black beans, drained and rinsed
- 250 mL
- 2 tbsp
- coconut oil
- 30 mL
- 1
- onion, finely chopped
- 1 tbsp
- minced fresh ginger
- 15 mL
- 2
- cloves garlic, minced
- 2 tsp
- finely chopped fresh thyme
- 10 mL
- 2 cups
- shredded rotisserie or leftover cooked chicken
- 500 mL
- ¼ cup
- Sensations by Compliments Spirited Mickie Sweet & Tangy Bourbon BBQ Sauce
- 60 mL
- 1 tsp
- ground cumin
- 5 mL
- 2
- limes, divided
- 2
- green onions, finely sliced
Directions
- Step 1
- Set aside ⅓ cup (75 mL) coconut milk. Into medium saucepan, add remaining coconut milk, rice, 1 cup (250 mL) water and salt. Bring to a boil. Stir in beans and reduce heat to low. Cover and cook 18 to 20 min. or until rice has absorbed all the liquid. Remove from heat. Let stand, covered, 5 min.; fluff with fork.
- Step 2
- Meanwhile, melt coconut oil in large, nonstick skillet on medium heat. Cook onions, ginger, garlic and thyme 5 min., until onion is tender. Stir in chicken, barbecue sauce, cumin and remaining ⅓ cup (75 mL) coconut milk. Cook 5 min., stirring, until chicken mixture is heated through. Squeeze on juice of one lime; mix well.
- Step 3
- Scoop rice onto 4 plates. Serve chicken mixture over top. Garnish with remaining lime into wedges and green onion.
Tip
Substitute ½ tsp (2 mL) dried thyme leaves for the fresh thyme.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 480
- Fat:
- 14
- Saturated Fat:
- 10
- Carbs:
- 65
- Fibre:
- 6
- Sugar:
- 10
- Cholesterol:
- 50 mg
- Protein:
- 27
- Sodium:
- 480 mg
- Potassium:
- 0
