Step 1

Slice your chicken into bite size chunks. Season them generously with your seasonings.

Step 2

Heat your olive oil in a deep skillet and cook your chicken for about 5 minutes, stirring occasionally.

Step 3

Melt the butter in your pan and cook your bell pepper, onion and jalapeños for 3 minutes. Add in the garlic and stir for 30 seconds. Add in the rice and stir for 1 minute. Pour in the broth, mix and bring to a boil. Lower to a simmer and cover and cook for about 17-20 minutes or until your rice is done. You may have to add more broth. Rice times vary. Stir occasionally.

Step 4

Stir in the heavy cream and parmesan cheese until creamy.

Step 5

Optional: serve with fresh cilantro and lime.