Chicken and rice with avocado sour cream

Chicken and rice with avocado sour cream
Comes together in about 25 minutes
Serves 4 adults - but I usually make extra since it reheats great then next day!

Ingredients-
2 chicken breasts - cut into chunks
Olive oil
Salt and pepper
2 cups rice
2 cups chicken stock/broth
1 cup tomato sauce
1 packet Sazon seasoning - found in the Spanish section of most grocery stores

Heat 1 tablespoon of the oil in a large lidded skillet over medium heat.  Add the chunked chicken and brown about 3 minutes.

 Add rice and mix well with chicken and left over oil.
Carefully add the stock, tomato sauce and sazon seasoning.  Mix together well, bring to a low boil and reduce heat to low and put the lid on.

 Allow to cook for 20 minutes.  Stir with a fork to fluff the rice.

Avocado sour cream makes a great topper for this rice.  It is also good as a dip or sandwich spread.
Ingredients
1 large Florida or 3 small Haas avocados - remove skins and seeds chunk flesh for a better fit in 
   food processor
1 cup sour cream
1 Tbsp lime or lemon juice
1 clove garlic
Salt

Place all ingredients in a food processor and puree until smooth.  Cover and let chill in the fridge until you are ready to eat.

Enjoy!