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Category   Entrees - Maindishes
Sub Category   None

2 TBS. vegetable oil
3 chicken breasts, chopped into cubes
1/2 red bell pepper, chopped into cubes
1/2 green bell pepper, chopped into cubes
4 garlic cloves, minced
1/2 onion, chopped
1/2 tsp. dried thyme
1 cup long grain rice, uncooked
1-1/2 cup chicken broth
1/3 cup sour cream
3/4 cup grated cheddar cheese

Preheat oven to 375 degrees. Preheat the oil in a large skillet over medium-high heat. Once hot, carefully add the diced chicken in a single layer. Season with salt & pepper to taste. Let chicken caramelize by not moving it for a few minutes. Toss the chicken and allow to cook through.
Add the red and green peppers, garlic, onion and thyme. Season again with salt & pepper to taste and saute the veggies for a couple of minutes. Add the rice. Toss with the chicken/veggie mixture for a few minutes. Slowly stir in the broth, scraping the bits at the bottom of the pan. Stir in the sour cream.
Pour into a baking dish or you can retain in the skillet if oven proof. Smooth top and sprinkle the cheese evenly over the top. Immediately place in the preheated oven for 30 minutes or until cheese is browned and rice is cooked through.
Serve hot.

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