Rice Lasagne with Chicken & Vege

1.5 cups of White Rice
1 Large onion sliced
1 Large Green Pepper sliced
1 Large Red Tomato sliced
2 Chicken Breast halves filleted thinly
1 tub of light Sour Cream
1/4 cup of light milk
2 table spoons of olive oil

Cook rice and drain well. In a pan heat the olive oil. Lightly brown the chicken fillets - you will get 4 thin fillets out of one halve of the breast making eight in total. Set to the side to cool. Add the capsicum and sweat them so they are soft but not browned. Do the same with the onion and tomato and set aside. Now that the chicken has cooled enough to touch slice the fillets into thin strips almost shredding them.

You need a lasagne dish or something similar to layer the ingredients evenly (add salt as you layer):
Layer 1 - Half the rice
Layer 2 - Chicken
Layer 3 - Bell Peppers
Layer 3 - Onion
Layer 4 - Tomato
Layer 5 - Remaining Rice

Now mix the sour cream and milk to create a smooth and creamy texture so that it pours over the top layer evenly - it shouldn't be runny as that would ruin the dish.

Cover with foil and put into the oven at 220 degrees for 25 to 35 minutes. Rest for 10 minutes and serve

Makes 10 - 2 by 4 inch servings.

Number of Servings: 10

Recipe submitted by SparkPeople user TEMPEST73.