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.
Originally Submitted
11/1/2014
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