Description
A flavorful and creamy coconut-infused rice bowl topped with tender chicken and fresh vegetables.
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.
Notes
You can customize the seasonings to taste.