Coconut Rice with Grilled Chicken

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear.

2. 2

   In a medium saucepan, combine the rinsed rice, coconut milk, and water. Bring to a boil over medium-high heat.

3. 3

   Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

4. 4

   While the rice is cooking, season the chicken breast with salt and pepper.

5. 5

   Heat the Maggi oil in a grill pan over medium-high heat.

6. 6

   Add the chicken breast to the pan and grill for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.

7. 7

   Remove the chicken from the pan and let it rest for a few minutes before slicing.

8. 8

   Dice the tomato and set aside.

9. 9

   Once the rice is cooked, fluff it with a fork and mix in the diced tomato.

10. 10

    Serve the coconut rice on a plate and top with the sliced grilled chicken.

11. 11

    Enjoy your Coconut Rice with Grilled Chicken!