Rice and Sweet corn chicken

Since sometime now I have made it a habit to cook; here is my latest concoction:

1. Season some white chicken breast strips, with whichever season your prefer. I would go for some cinnemon and lime season, a tad-bit of salt with pepper and garlic season. Let it sit with a little vinegar juice... I used apple cider vinnegar... on the side let your frypan warm up with some oil...
   
2. Warm some oil in a pot large enough to cook the rice at medium heat... when it is hot enough add sweet corn and green peas and let them fry for 3 fourths of a minute with salt and lime season, then add 1 and 1/2 cup of tied water and let the mix boil...
3. Wash 2 and 3/4 cups of rice with cold tap water... when the water starts to boil add the drained out rice, stir (don't shake) it up, and let it cook at a halfway-from-medium fire... remove or add some water as needed... it should take about ten to fifteen minutes to be well cooked...
4. By then your frypan should be hot enough, cut your breast strips at your whim and let it fry to the level of your choice at a halfway-from-medium fire... flip over as needed...

Okay this is the part of the meal that we (french speakers) call: "la crême de la crême":

• On the side... we should create some tomato sauce: "have 1 can of tomato paste, 1 can of diced tomatoes, a little bit of your fav wine , add some oregano and/or onions, bring these to a boil ( to let the alcohol burn out)..." (this part is due at a great thanks to Yamilée François)
• Lastly (if you please) let some corn on cobb boil to a point...

And... Voilà!

Disclaimer: Again... I am not a Cook... just an economist!