Take a suitable container and place it on the stove, pour 1 cup of rice into it, add two cups of water, then bring to a boil and cook over low heat under a lid for 15-20 minutes.
Heat a frying pan with olive oil, put the chicken, chopped vegetables in it and mix well. Fry on medium heat. As soon as the vegetables become soft, add peppercorns and pour in the cream. Cook for another 5-10 minutes until the sauce thickens.