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Rinse the rice under cold water until the water runs clear.
Heat the water/stock in a saucepan over medium heat until boiling. Add in the rice, butter and a big pinch of salt and pepper. Bring to a boil then reduce to a simmer and cover. Cook for 12 to 15 minutes, or until the liquid is absorbed.
Remove the lid and stir in the lime zest, juice and cilantro. Serve!
Preheat the grill to high.
Season the chicken all over liberally with salt, pepper, the smoked paprika and garlic powder. Slice the 2 peaches in half and sprinkle with salt and pepper.
In a small bowl, whisk together the peach preserves and vinegar.
Place the chicken on the grill and cover. Grill for 5 to 6 minutes, then flip and grill for another 5 to 6 minutes. Brush one side with the peach preserves mixture and grill for 1 minute. Flip and brush the other side, grilling for another minute. Repeat this one or two more times. This is when I throw the 2 peaches on the grill too. They only need 1 to 2 minutes or so.
Remove the chicken (and peaches) from the grill and let it rest for 5 to 10 minutes.
Slice it, then serve with the jalapeno peach salsa and rice.
Combine the peaches, peppers, garlic, shallots, cilantro and the lime juice in a bowl. Add a big pinch of salt and pepper. Stir to combine.