Hawaiian Haystacks (rice and chicken gravy with tons of toppings)

This is a great meal for a crowd since each person can choose the toppings they like and pile them high like a haystack.

Cook your Rice of choice. We like Jasmine.

Make a rich Chicken Gravy to go over it. 
1 stick butter (1/2 cup)
1/2 white onion, diced small
1 Tbsp chicken bouillon*(omit if using broth)
seasonings (paprika, turmeric, salt, pepper, cayenne, garlic, parsley, etc) 
1/2 c. flour

4-5 cups water or chicken broth
1 can of chicken breast meat, or use leftover chicken

1/4 c. sour cream (optional)

Over medium heat, sauté onion in butter until soft about 5 minutes. Stir in bouillon if using, and seasonings. Stir in flour for 1-2 minutes to lightly brown it. Whisk in the water or chicken broth until no lumps of flour remain. Add in the can of chicken. Switch to a wooden spoon and stir until thickened breaking up the chunks of chicken. Reduce heat to low and let sit until ready to eat. When ready to serve, take off heat and stir in the sour cream. Taste for seasonings, it may need more salt. 

Prepare toppings to go over the rice and gravy each in a bowl with a spoon:

peas

tomatoes

red onion

cucumbers

pineapple salsa

green/red bell peppers

green onions
green chile

pineapple

celery

pimentos

avocado

slivered almonds or cashews

olives

chow mien noodles

shredded coconut

mandarin oranges

cherry tomatoes

*you can also make this into a WFPB meal easily by using this recipe for the sauce/gravy:

1 1/2 c. cashews raw, soaked

1/2-1 c. water

1-2 Tbsp lemon juice

1-2 tsp salt

2-3 Tbsp nutritional yeast

1 tsp minced garlic

Add all to blender or food processor and blend until smooth. Then warm in a pan.