Colombian Coconut Rice Bowl with Grilled Chicken and Guacamole

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup long
• grain white rice
• 1 can (14 oz) coconut milk
• 2 cups water
• 1 tsp salt
• 4 chicken breasts, boneless and skinless
• 2 tbsp olive oil
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves for garnish
• Salt and pepper to taste

Instructions

1. a. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 20 minutes or until rice is tender and liquid is absorbed. Set aside. b. Season chicken breasts with salt and pepper. Heat olive oil in a grill pan or skillet over medium heat, and cook the chicken for 6 7 minutes per side, or until cooked through. Remove from heat, let rest for a few minutes, then slice into strips. c. To serve, divide coconut rice among four bowls, top with grilled chicken strips, and add a generous dollop of guacamole on the side. Garnish with lime wedges and fresh cilantro leaves.

Chef’s Insight

Use a mix of red and white long-grain rice for added visual appeal.

Notes

Make sure to use full-fat coconut milk for the best results in this recipe.