Savoury Chicken Pepper & Rice

by Bryan Walker
(Spokane Washington)

Serving for 2


1 chicken breast, diced
1/2 medium onion, diced
2 tbsp olive oil
1/4 cup mushrooms, diced
1/4 cup red peppers, diced
1/4 cup orange peppers, diced
1/4 cup yellow peppers, diced
1 small zuchini, diced
3 cups chicken broth
1 1/2 cups Jasmine rice
1 cup sour cream
sea salt, to taste
pepper, to taste
lawrys seasoning salt, to taste
1/2 teaspoon cinnamon
3 tbsp shredded Parmesan cheese


Saute 1/2 medium onion and cubed chicken in olive oil. Season with salt and pepper.

In another pan, saute remaining diced onion, peppers, zuchini, mushrooms, sea salt, pepper, seasoning salt, and cinnamon.

Steam rice in chicken broth. Fold in sour cream after rice is cooked.

One course meal: Spread rice onto plate, cover with vegetables, add chicken and sprinkle with parmesan. Serve hot and enjoy.