Thai Chicken with Minty Rice

I love ordering Thai food, red curry is my favorite! Last night I attempted homemade Thai chicken with minty rice. It was delicious! The coconut milk makes it sweet and creamy. Add red pepper flakes for heat.

Ingredients
½ cup rice
2 T olive oil
1.5 lb skinless boneless chicken thighs, cut into 1 inch pieces
2 carrots, sliced
1 large red bell pepper
5 T pesto
1 can coconut milk
1 cup fresh mint leaves, chopped
1 lime, cut into wedges (optional)
Salt
Pepper
Red pepper flakes (if desired)

Directions

1. Slice carrots and bell pepper, set aside. Slice chicken, set aside.

2. Mix the rice with 1 cup water, heat to a boil. Once boiling, turn heat to low and cover, simmering for 20 minutes.

3. While the rice cooks, heat 1 T olive oil in a large skillet on medium-high heat. Add the chicken, season with salt and pepper. Cook until browned on the outside. Place chicken on plate.

4. Add another 1 T olive oil to the skillet and cook carrots and bell pepper. Stir in the pesto and cook, stirring continuously, for 30 seconds.

5. Add the coconut milk and all but 3 T of the mint.

6. Lower the heat and simmer the vegetables for 10 minutes, or until the carrots are tender.

7. Add the chicken back in the skillet and cook 3-4 minutes until heated through. Season with salt and pepper.

8. Stir the remaining mint into the rice.

Serve the chicken with the rice and lime wedges.

Recipe from Rachael Ray Magazine.