Spoon juices over the chicken and sprinkle with chopped cilantro before serving. Store leftover chili lime chicken in an airtight container in the refrigerator for up to 3-4 days or up to 3 months ...

If mixture looks too tight, loosen with splashes of hot water. Season with salt to taste. To serve, ladle upma into bowls and garnish with dollops of yogurt, chopped cilantro and lime juice.

Season with salt, pepper and chile de árbol ... and a squeeze of lime juice. While the picadillo is cooking, gently rewarm the rice. Mix in remaining minced garlic and cilantro.