Ingredients
Instructions
Prep ahead
- coat chicken strips in jerk paste; marinate 15 min.
- rinse rice; open kidney-bean can and drain.
- dice mango; chop cilantro; squeeze lime for juice.
- measure coconut milk, water, and pinch salt.
Cooking steps
Bring coconut milk, 1 cup water, and pinch salt to boil; stir in rice. cover, reduce heat, and simmer 15 min. remove from heat; rest 5 min, then fluff.
Fold drained kidney beans into hot rice; keep covered.
Heat oil in skillet over medium-high until shimmering. sear marinated chicken 3 – 4 min per side until browned and 165 °f inside.
Toss diced mango with lime juice, chopped cilantro, and a pinch salt for salsa.
Spoon coconut rice-and-beans into bowls; top with sizzling jerk chicken and fresh mango salsa. serve immediately.
(active time ≈ 20 min | total ≈ 30 min)