Cheesy Southwest-Spiced Shrimp & Corn Bowls

• While rice cooks, wash and dry produce.

• Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Drain and rinse corn. Quarter lime.

• Place kale and chimichurri in a medium microwave-safe bowl (large microwave-safe bowl for 4 servings). Cover tightly with plastic wrap; microwave until kale has wilted, 2-3 minutes.

• Carefully remove plastic wrap (watch out for steam!). Stir to combine; taste and season with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and season with Southwest seasoning, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3 minutes.

Stir in corn and continue cooking, stirring constantly, until corn is slightly browned and chicken is cooked through, 2-4 minutes. Remove from heat. Stir in a squeeze of lime (big squeeze for 4) and sprinkle on cheese.

Remove from heat and cover with a lid to keep warm until ready to serve.

• Open package of chicken* and drain off any excess liquid.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and season with Southwest Spice Blend, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3 minutes (it’ll finish cooking in the next step).

Divide loaded rice between bowls and top with corn and chicken mixture. Top with a dollop of sour cream, pepitas, a squeeze of lime, and as much hot sauce as you'd like. Serve with any remaining lime wedges on the side.

• Stir corn into pan with chicken; cook, stirring constantly, until corn is slightly browned and chicken is cooked through, 2-4 minutes.

• Turn off heat. Stir in a squeeze of lime juice (big squeeze for 4 servings). Sprinkle with Monterey Jack.

• Cover to keep warm until ready to serve.