Preheat oven to 350oF. Mix together sour cream and half the amount of seasoning. Set aside in cooler.
In a small sauce pot mix together the rice, 2 cups of water, and the salt. Bring to a boil over medium-high heat.
Lower the heat to low, cover, and cook for 20 minutes, or until the rice is tender.
Meanwhile, coat the chicken breast with the vegetable oil and evenly sprinkle the remaining amount of seasoning.
Place on a lined sheet tray and cook in the oven for 20 minutes. Once cooked, dice into cubes.
Once the rice is tender, allow to rest for 5 minutes, then fluff with a fork.
Place the rice in a large bowl, then top with the chicken, carrots, jalapenos, and drizzle the sour cream mixture over whole bowl.
CHEF's TIP!
This dish also works well with Lawry’s Wings & Things, Mango Habanero Wings Seasoning Mix. Various toppings can be added to this dish such as: bean sprouts, cilantro, bamboo shoots, mango, broccoli, snow peas, and bell peppers.
