Coconut Chicken and Rice Casserole

This Thai-inspired casserole with its jasmine rice and coconut milk is just exotic enough to break you out of your dinner rut.


2 tablespoons oil
1 1/2 cups minced onion
1 1/2 cups diced red bell pepper
1 tablespoon minced garlic
1 1/2 cups jasmine rice
1 1/2 cups chicken broth
1 14-ounce can lite coconut milk
1 tablespoon red curry paste, or to taste
3 cups shredded cooked chicken
1/2 pound green beans, cut into 2-inch pieces
1 to 2 tablespoons lime juice, or to taste
1/3 cup minced cilantro for garnish, if desired


Heat oil over medium-high heat until hot in a heavy round casserole. Add onion and bell pepper; cook, stirring, 5 minutes. Add garlic and rice; cook, stirring, 2 minutes. Add broth, coconut milk and curry paste. Bring to simmer, stirring. Add chicken. Simmer, covered, 12 minutes. Scatter beans over rice. Simmer, covered, 6 minutes more, or until beans are just tender. Add lime juice; gently stir to combine. Garnish with cilantro, if desired.