Sweet Rice with Crisp, Unbattered Chicken Breast

I fixed this for lunch the other day using Japanese sweet rice (sho-chiku-bai). I sauteéd in a little olive oil one minced garlic, chopped onion, diced Roma tomatoes, and large-diced green pepper. When the vegetables had softened, I added sweet rice I had cooked in an electric cooker, mixed them well and molded for plating. I boiled the chicken breast gently in a little broth, drained on a paper towel, then fried on very little olive oil over moderate heat until crisp. I sprinkled the chicken with Cabela's whisky steak seasoning but you can use your own favorite seasoning e.g. a little curry powder, crumbled dried rosemary or oregano. I quickly roasted halved Roma tomatoes in the same pan after turning the heat to high. I topped the tomatoes with Parmesan and freshly ground black pepper before plating. The crisply fried chicken contrasted with the sticky rice and caramelized tomatoes.