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Prep Time
15 mins
Total Time
45 mins
Serves
4

Ingredients

1 can
light coconut milk, divided
400 mL
1 cup
long grain white rice, rinsed
250 mL
¼ tsp
salt
1 mL
1 cup
canned black beans, drained and rinsed
250 mL
2 tbsp
coconut oil
30 mL
1
onion, finely chopped
1 tbsp
minced fresh ginger
15 mL
2
cloves garlic, minced
2 tsp
finely chopped fresh thyme
10 mL
2 cups
shredded rotisserie or leftover cooked chicken
500 mL
¼ cup
Sensations by Compliments Spirited Mickie Sweet & Tangy Bourbon BBQ Sauce
60 mL
1 tsp
ground cumin
5 mL
2
limes, divided
2
green onions, finely sliced

Directions

Step 1

Set aside â…“ cup (75 mL) coconut milk. Into medium saucepan, add remaining coconut milk, rice, 1 cup (250 mL) water and salt. Bring to a boil. Stir in beans and reduce heat to low. Cover and cook 18 to 20 min. or until rice has absorbed all the liquid. Remove from heat. Let stand, covered, 5 min.; fluff with fork.

Step 2

Meanwhile, melt coconut oil in large, nonstick skillet on medium heat. Cook onions, ginger, garlic and thyme 5 min., until onion is tender. Stir in chicken, barbecue sauce, cumin and remaining â…“ cup (75 mL) coconut milk. Cook 5 min., stirring, until chicken mixture is heated through. Squeeze on juice of one lime; mix well.

Step 3

Scoop rice onto 4 plates. Serve chicken mixture over top. Garnish with remaining lime into wedges and green onion.

Tip

Substitute ½ tsp (2 mL) dried thyme leaves for the fresh thyme.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
480
Fat:
14 g
Saturated Fat:
10 g
Carbs:
65 g
Fibre:
6 g
Sugar:
10 g
Cholesterol:
50 mg
Protein:
27 g
Sodium:
480 mg