Coconut Chicken and Rice Casserole

By Coppermouse

Ingredients

• 2 tablespoons oil
• 1 1/2 cups minced onion
• 1 1/2 cups diced red bell pepper
• 1 tablespoon minced garlic
• 1 1/2 cups jasmine rice
• 1 1/2 cups chicken broth
• One 14-ounce can lite coconut milk
• 1 tablespoon red curry paste, or to taste
• 3 cups shredded cooked chicken
• 1/2 pound green beans, cut into 2-inch pieces
• 1 to 2 tablespoons lime juice, or to taste
• 1/3 cup minced cilantro for garnish, if desired

Preparation

Step 1

Heat oil over medium-high heat until hot in a heavy round casserole. Add onion and bell pepper; cook, stirring, 5 minutes. Add garlic and rice; cook, stirring, 2 minutes. Add broth, coconut milk and curry paste. Bring to simmer, stirring. Add chicken. Simmer, covered, 12 minutes. Scatter beans over rice. Simmer, covered, 6 minutes more, or until beans are just tender. Add lime juice; gently stir to combine. Garnish with cilantro, if desired.