Bring a taste of the tropics to your dinner table with this delicious Coconut Chicken Rice Bowl! Made with fragrant jasmine rice cooked in creamy coconut milk, tender chicken thighs, and vibrant vegetables like red bell pepper and snap peas, this meal is a flavor-packed delight. It's easy to prepare in just 40 minutes, perfect for busy weeknights. Top it off with fresh cilantro and a squeeze of lime for a refreshing finish. Enjoy a bowl full of comfort!
1 cup jasmine rice
1 can (13.5 oz) coconut milk
1 cup water
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon soy sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon ginger, grated
Salt and pepper, to taste
1 red bell pepper, sliced
1 cup snap peas, trimmed
¼ cup fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Optional: sliced red chili for heat