Spicy Chicken-Rice Bowl
Makes 6 servings Ingredients 1 1/2 cups uncooked long-grain rice 2 tablespoons butter 1 tablespoon all-purpose flour 1 1/4 cups chicken broth 1/2 cup milk 1/2 cup light coconut milk 3 tablespoons red curry paste 2 tablespoons fresh lime juice 2 teaspoons grated fresh ginger 1/2 teaspoon salt 1 Savory Baked Chicken, shredded (about 3 cups) 1 1/2 cups fresh steamed green beans, cut into 1-inch pieces 1/2 red bell pepper, cut into thin strips 1/4 cup chopped fresh cilantro Lime wedges Preparation 1. Prepare rice according to package directions.
2. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste and next 3 ingredients. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 Tbsp. chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges