Chipotle Chicken and Savory Yellow Rice

Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over mediumhigh heat. Add half the onion and cook until slightly softened, 1-2 minutes. Stir in 1¼ cups water (2¼ cups for 4), stock concentrate, ¼ tsp turmeric (½ tsp for 4; we sent more), and salt. Bring to a boil, then stir in rice. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Pat chicken dry with paper towels; season all over with salt, pepper, and a pinch of chipotle powder (use up to ¼ tsp if you like spicy food). Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (TIP: Lower heat if chipotle powder is browning too quickly.) Turn off heat; transfer to a cutting board.

While chicken cooks, combine tomato, cilantro, and 2 TBSP onion (3 TBSP for 4 servings) in a medium bowl (taste and add more onion if desired). Squeeze in lime juice to taste. Season with salt and pepper. Set aside, stirring occasionally, until ready to serve.

In a small bowl, combine sour cream, lime juice and zest to taste, and a pinch of chipotle powder (for an even spicier kick, use up to ¼ tsp). Season with salt and pepper.