Chicken Fajita Bowls

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a small bowl, combine tomato, minced onion, a squeeze of lime juice, and as much jalapeño as you like. Season with salt and pepper.

In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of chili powder (you’ll use the rest later). Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until browned and softened, 7-9 minutes. Season with salt and pepper. TIP: Lower heat and add a splash of water if veggies begin to brown too quickly.

Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.

Heat another drizzle of oil in pan used for veggies over medium-high heat. Open package of chicken* and drain off any excess liquid. Add chicken in a single layer and season with Southwest Spice Blend and remaining chili powder. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Stir in stock concentrate and a splash of water; cook until saucy, 1-2 minutes.

Turn off heat. Season with salt and pepper.