- Prep Time
- 15 mins
- Total Time
- 45 mins
- 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
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 480
- Fat:
- 14 g
- Saturated Fat:
- 10 g
- Carbs:
- 65 g
- Fibre:
- 6 g
- Sugar:
- 10 g
- Cholesterol:
- 50 mg
- Protein:
- 27 g
- Sodium:
- 480 mg
