Coconut Ginger Chicken and Rice

From the mahatma rice website.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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)
• 1⁄4 cup plain yogurt
• 1  tablespoon brown sugar
• 1 (10 ounce) can  canned chicken, drained
• 1⁄4 cup cilantro, chopped
• 1⁄4 cup red bell pepper, chopped

Directions

1. In a medium saucepan bring 1 cup coconut milk and 2/3 cups water to a boil. Add mix, cover, reduce heat to low and cook 25 minutes. In a small saucepan bring remaining coconut milk to a boil and reduce by ½. Remove from heat and stir in 1/4 tablespoon ginger, 1/4 teaspoon garlic, lime juice, and zest, if desired. Reserve.
2. In a medium bowl, combine yogurt, remaining ginger and garlic and brown sugar. Fold chicken, cilantro and peppers into prepared rice. Serve with coconut sauce.
3. Perfect in a Wrap or Pita!