One-Pot Coconut-Cilantro Rice with Chicken

updated Jun 30, 2021
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One-Pot Coconut-Cilantro Rice with Chicken

This 30-minute, one-pot recipe is perfect for nights when you want something warming and tasty without a whole lot of fuss.

Serves4

Prep20 minutes

Cook20 minutes

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Credit: Joe Lingeman; Food Styling: Cyd McDowell

This 30-minute, one-pot recipe is perfect for nights when you want something warming and tasty without a whole lot of fuss. Store-bought rotisserie chicken keeps the cooking to a minimum, and snow peas and cilantro add a pop of freshness to an otherwise pantry-friendly meal.

I encourage you to always keep a can of coconut milk on hand — it infuses any dish with its sweet, nutty flavor, adds creaminess, and smells incredible as it cooks. Here, we’re using it to add richness and flavor to our pot of rice. During the last few minutes of cooking, you’ll stir in the snow peas, which allows them to soften just enough to rid them of their raw bite but still retain their crunch, which is a nice contrast to the soft rice and chicken. 

Once you learn this recipe’s one-pot technique, you can swap out ingredients depending on what you have on hand. Other quick-cooking vegetables like baby spinach, cremini mushrooms, or arugula can be mixed in at the same time as the snow peas. And if you like some heat, top each bowl with sliced fresh jalapeño.

Credit: Joe Lingeman; Food Styling: Cyd McDowell

One-Pot Coconut-Cilantro Rice with Chicken

This 30-minute, one-pot recipe is perfect for nights when you want something warming and tasty without a whole lot of fuss.

Prep time 20 minutes

Cook time 20 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 cup

    basmati or other long-grain rice

  • 1 cup

    water

  • 1 (about 13-ounce) can

    lite or full-fat coconut milk

  • Kosher salt

  • 2 cups

    snow peas

  • 1 1/2 to 2 cups

    shredded, cooked chicken (from 1/2 rotisserie chicken)

  • 1/2 cup

    fresh cilantro leaves and tender stems

  • Lime wedges, for serving (optional)

Instructions

  1. Place 1 cup basmati rice, 1 cup water, and 1 can lite coconut milk in a large saucepan over high heat, season with kosher salt, and stir to combine. Bring to a boil over high heat. Reduce the heat to maintain an active simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 15 to 20 minutes. Stir occasionally to make sure nothing is sticking to the bottom and make sure to keep the heat low so the rice doesn’t burn. Meanwhile, trim 2 cups snow peas and shred 1 1/2 to 2 cups cooked chicken if needed.

  2. During the last few minutes of cooking, stir in the snow peas. When the rice is ready, stir in the chicken and cook uncovered until warmed through, about 2 minutes more. Divide between plates and top with 1/2 cup torn fresh cilantro leaves and tender stems. Serve with lime wedges, if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.