For the sake of time I used garlic powder vs. mincing fresh garlic. You probably can use chicken breasts but, it won't be quite as flavorful. Jalapenos are not always hot, when seeded. (Handle carefully. Be sure to wash your hands with soap and water when handling them! The oils can burn your skin regardless)
Substitutions that can be made for the chicken lime recipe:
If you don't have vegetable stock, swap out for chicken stock.
If you prefer Mexican rice then you can use that instead of the pilaf but, it was really good, mildly flavored. If you want to get out of your usual boxed rice rut.
If you don't want to use fresh jalapeno, you can use a tiny amount of paprika (mild) cayenne or cumin (a bit spicier).
Substitute cilantro with thinly sliced green onion.
Prep your veggies all at once, using a chef knife, and cutting board.
Make your rice according to package. You'll melt your butter, add rice, stir in turmeric, then add your water, cover, and heat until cooked on low.
Cook the chicken with lime according to the directions below. You'll need a oven safe skillet, or you could possibly transfer braised chicken into a oven safe casserole dish. Full step by step how to on DearCreatives.com
Adapted from Rachel Ray
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