In a large pot, combine chicken, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.

Add rice to the pot and cook for an additional 15 minutes until rice is tender.

In a skillet, melt butter over medium heat. Add chopped nuts and cinnamon, and sauté until golden brown.

Serve the chicken and rice on a plate, topped with the nut mixture.