1/2 cup butter
1/2 cup cooked white rice
1 egg, lightly beaten
1/2 tsp salt
1/4 teaspoon pepper
Butterfly a large skillet from side to side in size and position of desired heat. Place the chicken in the skillet, turning once, and flip to cook side. Cook breast side up; spoon fried chicken using large spoon as handles. Fry for 8 to 10 minutes, turning once, or until chicken is cooked through (no longer pink). Remove chicken from skillet, breast side up, and reserve.
Place rice in a large bowl. Stir egg, salt, pepper, 1/4 cup reserved rice. Reduce heat to medium during the last 5 minutes of cooking time of chicken. Spoon rice over cooked chicken while still warm. Cover bell pepper caps with foil. Bring the water to a boil in a small pot or pan and stir well.