At a family gathering, one of my cousins brought this disgusting dip. It was all the women could talk about. It vanished in under 20 minutes!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon coconut oil
- 1 ½ cups UNCLE BEN’S® Basmati Rice – cooks in 10 minutes
- 2 (13.5 ounce) cans light coconut milk
- 2 limes, zested and juiced
- salt to taste
- 4 corn or flour tortillas
- nonstick cooking spray
- 2 jalapeno chile peppers
- 1 (15.25 ounce) can whole kernel corn, well drained
- 1 tablespoon canola oil, divided
- 8 ounces skinless, boneless chicken breasts, cut into bite-size pieces
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 cup canned black beans, drained
- 1 cup chopped fresh tomatoes
- 1 avocado – peeled, pitted and diced (Optional)
- 4 tablespoons sour cream
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray.
- Heat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes.
- Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.
- Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes.
- To char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice.
- Spray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl.
- Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes.
- Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.
- Follow your specific rice’s cooking directions, and replace water with equal parts coconut milk.
- You can control how spicy the dish is by the amount of seeds you leave in the jalapenos. When handling the seeds from a spicy pepper either wear gloves or make sure you thoroughly wash your hands before contact with your eyes, nose, or mouth.
Nutrition Facts
| Calories | 1054 kcal |
| Carbohydrate | 110 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 17 g |
| Protein | 34 g |
| Saturated Fat | 41 g |
| Sodium | 718 mg |
| Sugars | 6 g |
| Fat | 61 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty good recipe and easy to make which is always good in my book. There was something missing from the chicken mixture, though. Next time I will omit the chili powder and cumin and use a packet of taco seasoning. I also think it could be good to garnish with cilantro. As another reviewer suggested, I used a one to one ratio of coconut milk and water to cook the rice. Glad I did because the coconut milk was much thicker than expected and extremely high in calories. Never used coconut milk before so I was surprised to figure this out. Will try this again with a few adjustments. Thanks for the recipe.
Changed it a bit to work in a crockpot. Pretty good!
I actually haven’t tried this yet, so I give my stars based on the ingredients. I think this sounds quite promising! I love coconut rice and have had it many times on trips to Jamaica. I was eager to read the one and only review posted so far, but was annoyed to see that the reviews’ only focus was on the way the recipe was written and said absolutely nothing about how it tasted. I look forward to giving this a try and will do some tweaking here and there as I see fit for taste & personal preference. Thanks for the recipe and I’ll be sure to add a review about how it tasted! 🙂
I made this recipe as part of the Uncle Ben’s Rice campaign. First off, cooking with Uncle Ben’s products is a sure home run, this recipe, however, barely makes it to first base, IMHO. Three stars is a compromise of 4 stars from hubby, 2 stars from me. As written, this recipe is seriously flawed. One to one ratio, coconut milk to water, would make the rice far less sticky and dense. So many of the steps could/should be condensed. Eight ounces, or 1/2 pound chicken, is hardly enough protein for four servings. The chicken filling is dry and unappetizing, even when loaded with optional toppings of tomatoes and sour cream. After reading the drawn-out instructions on how to roast the jalapenos, the author of this recipe forgets to add them to the chicken-corn mixture. It was obvious to me, but a novice cook might be a bit confused. In fact, a novice cook might become frustrated with the recipe instructions all round. This is just my opinion. I’m always happy and willing to try anything once, but this recipe won’t happen a second time.