• Yield: 4 servings
  • Prep: 6-7 minutes
  • Cook: 30 minutes


13.5fluid ounces canned coconut milk
0.75cup chicken broth
1teaspoon turmeric powder
1teaspoon salt or to taste
1.5cups long grain rice
4cups cubed roasted chicken
4tablespoons julienne cut roasted red bell peppers, divided
4cups chopped fresh basil, divided
6ounces CALIFORNIA RIPE BLACK OLIVES, drained, divided


Spray a heavy Dutch oven with nonstick spray. Combine coconut milk, broth, turmeric, salt and rice in pan. Bring to a boil, then cover and simmer gently 25-35 minutes or until rice is cooked. If necessary add water.

    Mix in chicken, 3 tablespoon bell peppers, 3 tablespoon of basil and half of olives. Cover pan again and let rice continue to steam until everything is heated through.  

    Meanwhile spray a 6 cup ring pan with nonstick spray. Arrange bell pepper strips in nice pattern in pan and sprinkle with remaining basil. Cut 5 olives in half and arrange in pan.

    Firmly pack hot rice into pan, so rice will stick together.

    Invert on a round serving platter. Place remaining olives in center of ring. Serve hot. 


Note: The unusual combination of olives and the coconut milk is surprisingly good. Since I used a storebought rotisserie chicken, it is easy to make. This pilaf ring is colorful: the black olives contrast beautifully with the yellow rice, red bell peppers and green basil.