A flavorful and creamy coconut-infused rice bowl topped with tender chicken and fresh vegetables.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
1 cup jasmine rice
1 can (13.5 oz) coconut milk
1 cup water
1 lb boneless, skinless chicken thighs, sliced
1 tbsp olive oil
1 tsp garlic powder
1 tsp ginger powder
1/2 tsp salt
1/4 tsp black pepper
1 cup shredded carrots
1 cup sliced cucumber
1/4 cup chopped cilantro
1 lime, cut into wedges
Instructions
1. Prepare the Crust:
Rinse the jasmine rice under cold water until the water runs clear.
In a medium pot, combine the rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.
While the rice cooks, heat olive oil in a skillet over medium-high heat. Add the chicken, garlic powder, ginger powder, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked.
Fluff the cooked rice with a fork and divide it into bowls. Top with the cooked chicken, shredded carrots, sliced cucumber, and chopped cilantro.
Serve with lime wedges on the side for squeezing over the bowl.