Kimberly gets a lesson in chiles when she stops by her favorite new Mexican restaurant, then spices it up in her own kitchen with Today Show stalwart, Al Roker.
Heat the oil and sauté the onion a few minutes, then add the garlic and cook until softened. Stir in the flour, cook 2 minutes then slowly add the stock. Add the chile and cumin. Season the chicken breasts with salt and pepper. Add to the pan and cover. Simmer for about 20-25 minutes. Once cooked remove the chicken and shred. Meanwhile reduce the sauce to thicken about 10 minutes. Once thickened add the shredded chicken and mix. Season with salt and pepper.
Add all ingredients to bowl and mix well. Season with salt and pepper.
Boil chicken stock and salt. Add rice and cover. Simmer on low for about 15 minutes until rice is tender. Once rice is cooked add cilantro, lime zest and juice. Season with salt to taste.
In a pot heat the lime juice and sugar until sugar is dissolved. Chill the simple syrup. Put ice into 4 glasses. Pour simple syrup into each glass. Top with club soda or water. Garnish with slice of lime.