Thai Coconut Red Rice with Chicken

by | Updated: December 3rd, 2016

Happy mouths make happy plates. That, of course, can be a challenge when you’re working around a family-full of food preferences. But you can serve them all and serve them well with this Thai-inspired rice bowl. Little ones get their beloved chicken tenders and much-needed veggies, while the grown-ups enjoy a 5-star-quality flavor.  It feels good to spice things up!

Thai Coconut Rice Recipe

Thai Coconut Red Rice with Chicken


1 lb. boneless, skinless chicken tenders
1 yellow onion, diced
1 head of broccoli, chopped into florets
2 cups shredded carrots
1 cup Vitacost Thai Coconut Red Rice
1 can lite coconut milk
1 Tbsp. chopped garlic
1 Tbsp. Vitacost Organic Extra-Virgin Olive Oil
2 cups water
Dash of black pepper
Dash of cayenne pepper
Diced pineapple (optional)


  1. Make a marinade with coconut milk, ginger and pepper. Let chicken tenders soak in marinade in the refrigerator for 5-6 hours, or overnight.
  2. In a stir-fry pan over medium heat, add olive oil, onion, garlic and cayenne, cooking until onion turns golden brown.
  3. Add marinated chicken and cook through, using a spatula to “cut” chicken into smaller pieces, if desired.
  4. Add broccoli and carrots and cook until just tender.
  5. Remove from heat and set aside.
  6. In a medium pot, bring water to a boil. Add rice, cover and reduce to simmer for 20 minutes, or until liquid is completely absorbed.
  7. Pour chicken mixture over coconut rice, top with pineapple chunks (if desired) and serve up!