Turmeric Coconut Rice w/ chicken

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Turmeric Coconut Rice w/ chicken

Author: Siege

Ingredients

Ingredients

• 3 chicken breasts cut into cubes
• 2 cups brown rice, (Jasmine or Basmati) washed and drained
• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1teaspoon ground turmeric
• 2 green onions, chopped
• 2 sprigs of thyme
• 1 carrot, diced
• 1-15 oz can of coconut milk
• 2 cups vegetable broth, or 1 vegetable bouillon plus 2 cups water
• 1/4 teaspoon Cayenne pepper, (optional)
• sea salt, to taste, (I used 1 1/2 teaspoons)
• 1/4 cup chopped cilantro, and lime juice, for garnish

Instructions

Instructions

1. Heat oil in a large pot on medium-high, cook onion and garlic until soft about 3 minutes with chicken cubes
2. Stir in turmeric, green onions, thyme, carrots and cook for a minute stirring constantly.
3. Add rice and stir until rice is fully coated yellow. Add coconut milk, vegetable broth, cayenne pepper, and salt. (Make sure you add enough salt until it is flavorful).
4. Bring to a boil, cover and reduce to simmer on low for 50 minutes or until rice is tender. Remove from heat and keep covered for about 10 minutes.
5. Fluff with a fork, stir in cilantro leaves and a squeeze of lime juice.

Notes

1. I prefer to use Basmati, Jasmine, or any long-grain brown rice for flakier rice. Short grain rice will most likely be too sticky.
2. I usually cover the pot with a sheet of parchment paper underneath the pot cover to seal the pot and allow the rice to cook faster and flakier instead of being soggy.

Serving: 8oz| Calories: 325kcal| Carbohydrates: 12g| Protein: 39g| Fat: 13g| Saturated Fat: 2g| Cholesterol: 109mg| Sodium: 775mg| Potassium: 1260mg| Fiber: 4g| Sugar: 1g| Vitamin A: 3570IU| Vitamin C: 51mg| Calcium: 67mg| Iron: 3mg