One-Pan Coconut Chicken and Rice Curry

"This recipe, made in partnership with @think_rice & @thefeedfeed (#ad) is far from boring. If you are looking to spice up your dinner routine, look no further! It requires minimal post-dinner clean up, AND it’s packed with whole grains from U.S.-Grown Long Grain Brown Rice, veggies, and lean protein making it one power-packed meal. I love cooking with brown rice for so many reasons! *It's nutrient-rich, providing 15 vitamins and minerals and beneficial antioxidants *It’s gluten-free, making it a healthy whole grain option for people with food allergies or gluten intolerances *AND it makes you happy! Seriously! Not just because it’s tasty- eating rice triggers your brain to produce serotonin which boosts your mood and helps keep your appetite in check. Who knew such a tiny grain could be such a nutritional powerhouse? Head on up to my story to see how to make this tasty dish and head on over to the blog to grab the recipe. #sponsored #ThinkRice #Feedfeed"
-- @chelsealeblancrdn
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  • Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 3-4

Recipe Card


  • 1 cup U.S.-Grown Long Grain Brown Rice, uncooked
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 cups mini bell peppers, sliced in rounds
  • 1 pound skinless chicken breast, diced into 1-inch pieces
  • salt, to taste
  • black pepper, to taste
  • 4 cloves of garlic, minced
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon coriander
  • 1 cup water
  • 1 14.5-ounce can coconut milk
  • 1 tablespoon brown sugar
  • 1/2 tablespoon lime juice
  • 1/2 teaspoon salt
  • 3 cups spinach
  • 2 tablespoons basil leaves, chopped
  • peanuts, chopped for garnish
  • cashews, chopped for garnish


  • Step 1

    Heat 2 tablespoons of oil over medium-high heat. Add onion and saute for 3 to 5 minutes, or until the onions are golden. Add peppers and cook for 2 to 3 minutes until soft. Add chicken and cook for 5 to 6 minutes or until no longer pink. Add salt and pepper to taste. Push all ingredients to the side of the pan.

  • Step 2

    Turn heat to low and add the remaining tablespoon of olive oil, garlic, curry powder, ginger, red pepper flakes, coriander, and U.S.-Grown Long Grain Brown Rice. Stir spice and rice mixture for 2 minutes or until lightly toasted and fragrant. Turn the heat back to medium-high. Add water, coconut milk, brown sugar, lime juice, salt, and pepper.

  • Step 3

    Cover and bring to a simmer. Turn heat to medium-low and cook for 35 to 45 minutes or until liquid is fully absorbed and rice is tender. If you notice your liquid is absorbing too quickly, turn the heat to low.

  • Step 4

    Add spinach and let wilt. Turn off the heat and stir in basil. Garnish with chopped peanuts or cashews.