Chicken with Avocado and Roasted Pepper Cream

This is a recipe I f22ound on the internet about 5 years ago so I have no idea where it came from or who to give credit to. Sorry! But it is delicious it is one of Jared's favorite dinners but I only seem to make once every six months or so I don't know why because it is really quite simple, although not real good on the waistline but that's what makes it good I guess.

Chicken with Avocado and Roasted Pepper Cream

1 1/2-2 red bell peppers
2 Cup uncooked rice
1 1/2 C heavy cream
1 tbsp olive oil
4 boneless skinless chicken breast halves
Salt and pepper to taste (which is usually alot of salt)
2 avocados
1/3 C sour cream

Char all sides of peppers in oven under a hot broiler till skin turns black. Once charred remove peppers and put in ziplock bag and close tightly to allow to steam for 10 minutes. When peppers are cool enough to handle slip off and discard charred skin easier to do under cold running water. Then chop peppers coarsely and put in food processor (or I use my little electric chopper) and the cream and process until smooth.

Heat frying pan with the oil then brown the chicken (seasoned with S&P) on both side then pour the cream and pepper mixture over the top season with plenty S & P and simmer for 20-30 minutes. Once done, add 1/3 cup sour cream to sauce. Serve chicken and sauce over rice and top with avocado slices and enjoy.