Lone Star Chicken & Rice Bowls

• While rice cooks, wash and dry all produce. • Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Core, deseed, and dice poblano into ½-inch pieces. • Pat chicken* dry with paper towels.

• In a small bowl, combine tomato, scallion whites, and a squeeze of lime juice. Season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until it reaches a drizzling consistency.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano; cook, stirring occasionally, until slightly softened, 4-6 minutes. • Add another drizzle of oil, chicken, Southwest Spice, and a pinch of salt. Cook until poblano is tender and chicken is browned all over, 2-4 minutes (it’ll finish cooking in the next step). • TIP: Add a splash of water if chicken begins to brown too quickly.

• Pour in ½ cup water, scraping up any browned bits from bottom of pan. • Add Tex-Mex paste and tomato paste; stir until fully incorporated. Bring to a simmer and cook until mixture has thickened and chicken is cooked through, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter until melted. Add a squeeze of lime juice to taste. Taste and season with salt and pepper. • 4 SERVINGS: Use 1 cup water.