Mexican Turkey & Rice Bowls

• While rice cooks, wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Dice tomato. Trim and thinly slice scallions. Zest and quarter lime.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes.

• Meanwhile, pat chicken* dry with paper towels; season with remaining Southwest Spice Blend. • Once green pepper is slightly softened, add chicken and a large drizzle of oil to pan. Cook, stirring occasionally, until chicken is cooked through and green pepper is caramelized, 4-6 minutes. • Add Tex-Mex paste and 1⁄4 cup water (1/3 cup for 4 servings); cook, stirring, until sauce has thickened, 2-3 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Turn off heat.

Swap in beef* or turkey* for chicken.

• While chicken cooks, in a small bowl, combine tomato, scallions, a squeeze of lime juice, salt, and pepper. • In a separate small bowl, combine sour cream, lime zest, a squeeze of lime juice, salt, and pepper.