Coconut Chicken and Rice Casserole

The first few weeks of the school year can be a constant merry-go-round of activities and settling into a routine. To make dinner time a bit less stressful, try this delicious and filling one-pot meal. The Thai-inspired casserole with its jasmine rice and coconut milk is just exotic enough to break you out of your dinner rut, but flavorful enough to keep the kids happy. And best of all, most of the ingredients are available at Manna’s pantry. INGREDIENTS  2 Tbsp.      Oil 1 1/2 Cups Minced onion 1 1/2 Cups Diced red bell pepper 1 Tbsp.      Minced garlic 1 1/2 Cups Jasmine rice 1 1/2 Cups Chicken broth 14-oz. Can Coconut milk 1 Tbsp.      Red curry paste, or to taste 3 Cups      Shredded cooked chicken 1/2 Lb.       Green beans, cut into 2-inch pieces 1-2 Tbsp. Lime juice, or to taste 1/3 Cup     Minced cilantro for garnish, if desired DIRECTIONS Heat oil in a heavy round casserole over medium-high heat until hot. Add onion and bell pepper; cook, stirring, 5 minutes. Add garlic and rice; cook, stirring, 2 minutes. Add broth, coconut milk and curry paste. Bring to simmer, stirring. Add chicken. Simmer, covered, 12 minutes. Scatter beans over rice. Simmer, covered, 6 minutes more, or until beans are just tender. Add lime juice; gently stir to combine. Garnish with cilantro, if desired.