2 chicken breasts (chopped)
2 cups brown rice
1 Red Bell Pepper (chopped)
1 Green Bell Pepper (chopped)
Start cooking the brown rice. I’ve found using a 2 parts rice to 3 parts water ratio with a rice cooker works wonderfully.
Season the raw chicken with House Spice and cook in a frying pan lightly drizzled with olive oil. After the chicken is finished cooking, put it in a bowl and set it aside. Begin to sauté the bell peppers in a frying pan, again lightly drizzled with olive oil. Make sure to stir occasionally. You want blackened peppers, not burnt peppers. After the peppers are finished, combine cooked rice with the chicken & peppers and toss to mix. Season entire mixture again with House Spice to taste. If you would like, you can season it with a bit of soy sauce to give it some additional flavor.