Cook the white rice according to package directions. Set aside.

Season the breasts evenly on both sides with the Louisiana seasoning blend.

Heat olive oil in a large skillet over medium-high heat. Sear the meat for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium. Add minced garlic and diced tomatoes, cooking for 2 minutes until fragrant.

Stir in the heavy cream and let simmer for 3-4 minutes until the sauce slightly thickens.

Return the seared meat to the skillet. Squeeze fresh lime juice over the top and garnish with fresh cilantro. Serve warm over the cooked white rice.