Coconut Ginger Chicken and Rice

• 1 (14 ounce) can coconut milk, divided
• 1 (5 ounce) mahatma chicken rice pilaf mix
• 1 tablespoon ginger, divided
• 1 teaspoon garlic, minced, divided
• 1 tablespoon lime juice
• 1 teaspoon lime zest (optional)
• 14 cup plain yogurt
• 1 tablespoon brown sugar
• 1 (10 ounce) can canned chicken, drained
• 14 cup cilantro, chopped
• 14 cup red bell pepper, chopped

1. In a medium saucepan bring 1 cup coconut milk and 2/3 cups water to a boil.
2. Add mix, cover, reduce heat to low and cook 25 minutes.
3. In a small saucepan bring remaining coconut milk to a boil and reduce by 1/2.
4. Remove from heat and stir in 1/4 tablespoon ginger, 1/4 teaspoon garlic, lime juice, and zest, if desired.
5. Reserve.
6. In a medium bowl, combine yogurt, remaining ginger and garlic and brown sugar.
7. Fold chicken, cilantro and peppers into prepared rice.
8. Serve with coconut sauce.
9. Perfect in a Wrap or Pita!

coconut milk, chicken rice, ginger, garlic, lime juice, lime zest, yogurt, brown sugar, chicken, cilantro, red bell pepper

Taken from www.food.com/recipe/coconut-ginger-chicken-and-rice-188738 (may not work)