Spicy Chicken-Rice Bowl

Prep Time: 25 minutes
Cook Time: 10 minutes
Yield: 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.