Mexican Chicken and Rice Bowl for Dinner

In a small pot, combine 1 ½ cups water, 1 stock concentrate, ½ tsp turmeric (save the rest for another use), and a pinch of salt. Bring to a boil, then stir in rice. Cover and reduce heat to low. Cook until rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.

Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, poblano, bell pepper, half the Southwest Spice, salt, and pepper. Cook, stirring, until browned and softened, 4-6 minutes. Turn off heat; remove from pan and set aside.

Pat chicken dry with paper towels. Heat another large drizzle of oil in pan used to cook veggies over medium-high heat. Add chicken; season with chili powder and remaining Southwest Spice. Cook, stirring, until browned and cooked through, 6-8 minutes. Stir in remaining stock concentrate, ¼ cup water, 2 TBSP butter, and cooked veggies until thoroughly combined. Turn off heat. Season with salt and pepper.

Fluff rice with a fork. Stir in 1 TBSP butter until melted. Season with salt and pepper. In a small bowl, combine 1 packet sour cream, lime zest, 1 tsp water, and juice from remaining lime wedges. Season with salt and pepper. Set aside ⅓ of the rice and ⅓ of the chicken mixture for lunch. Divide remaining rice and chicken between bowls. Top with half the salsa. Drizzle with crema and 1 packet hot sauce.