Caribbean Sunshine Baked Chicken and Rice

Ingredients

• 4 cups cooked chicken, shredded
• 3 cups long-grain white rice, rinsed
• 4 1/2 cups gluten-free chicken broth
• 1 can (14 oz) full-fat coconut milk
• 3 tbsp Salted Perfection Key West Select Blend
• 1 red bell pepper, diced
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup frozen peas
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F.
2. In a large 9x13 inch baking dish, combine the dry rice, diced peppers, onions, and minced garlic.
3. Whisk the tomato paste into the chicken broth and pour it into the dish along with the coconut milk.
4. Stir in the shredded cooked chicken and 2 tablespoons of Salted Perfection Key West Select Blend.
5. Mix everything well so the chicken and rice are evenly submerged.
6. Cover the dish very tightly with two layers of aluminum foil to seal in every drop of moisture.
7. Bake for 45 minutes until the rice is tender and the liquid is absorbed.
8. Remove from the oven and let it rest, still covered, for 10 minutes.
9. Uncover the dish and stir in the frozen peas.
10. Fluff the rice with a fork to distribute the chicken and vegetables.
11. Sprinkle the remaining 1 tablespoon of Salted Perfection Key West Select Blend over the top for a final hit of citrus and spice.
12. Top with fresh cilantro and serve. DUNZO!