- Cook 1 cup of rice according to package instructions.
- In a separate pan, heat 1 tablespoon of olive oil over medium heat.
- Add 1 diced onion and 2 minced garlic cloves. Cook until softened.
- Add 4 chicken thighs (cut into bite-sized pieces) and cook until browned.
- Stir in 1/2 cup of chopped sun-dried tomatoes and 1 diced pepper.
- Pour in 1/2 cup of heavy cream and let it simmer for 5 minutes.
- Serve the creamy chicken mixture over the cooked rice and top with sliced avocado.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.