Coconut "Rumbi" Rice

2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk
2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine water, coconut milk, beans and sugar in a pot. When it starts boiling, stir in rice and return to a boil. Cover, reduce heat to low, and simmer 20 minutes, until rice is tender. Fluff with a large serving spoon and remove from heat. (Or just put it all in a rice cooker!)

adapted from: The Mama's Girls

Coconut Lime Chicken

6 halves skinless, boneless chicken breasts
3 Tbsp canola oil
zest of 1 large lime
1 tsp cumin
2 Tbsp soy sauce
1 - 1 1/2 tsp kosher salt
3 Tbsp sugar
2 tsp curry powder
3/4 cup canned coconut milk
juice of 1 lime
1/4 cup chopped fresh cilantro

Place chicken in a gallon zip top bag and flatten them uniformly with a meat pounder.

In a bowl, mix all the marinade ingredients together: oil, lime zest, cumin, soy sauce, salt, sugar, curry powder, coconut milk, and lime juice. This marinade may taste pretty salty to you right now, but once we put it over the chicken and rice, it will balance out. Pour the marinade over the chicken in the zip top bag, squeeze the air out and allow to marinade at least 30 minutes, or preferably up to 2 hours in the fridge.

After marinating, grill the chicken over moderately high heat in a pan with a bit of cooking spray or canola oil in it. Get the pan really hot before you add the meat - you want it to sear. Allow to sit without moving it for several minutes on each side until just cooked. The time will depend on the thickness of the meat. While cooking the meat,  add the marinade to a small saucepan and bring to a full boil for at least 2-3 minutes. (This is sufficient to kill the bacteria in it.)

Serve the chicken and a drizzle of the sauce over rice with chopped cilantro and fresh lime wedges.  This is a very important part, as these flavors bring balance and brightness to the dish.

Note: I served this with Coconut "Rumbi" Rice, so good!

Note #2: This recipe also works with SHRIMP!! 

from: Menu Musings