In a sauce pan, combine the rice and water. Stir, then bring to a boil.

Once boiling, cover, turn the heat to LOW, and let cook for 20 minutes.

After 20 minutes, remove the pan from the heat, open the lid, cover the pan with a kitchen towel, and place the lid back on.

Let rest for 5 minutes.

In a large skillet over medium-high heat, add the oil.

Once hot, add the onion, garlic, ginger, jalapeño, and spice. Sauté for 3-4 minutes, or until very fragrant.

Scrape the mixture into a blender. Add the tomato sauce, broth, salt and pepper. Puree until very fine.

Pour the mixture back into the pan, adding the heavy cream. Bring to a gentle simmer.

Add the chicken breasts, and keep the mixture at a gentle simmer. Stir occasionally to make sure the chicken cooks evenly. It should cook in about 10 minutes. Test it for doneness.

Once the chicken is done, stir in the butter until melted.

Divide the chicken mixture evenly over the rice, and serve.