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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

Method

Step 1
Set aside ⅓ 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 ⅓ 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.

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Nutritional Facts Per Serving

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