San Antonio Chicken Bowls

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. 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, chopped onion, half the lime zest, a squeeze of lime juice, a drizzle of olive oil, and as much jalapeño as you like. • Season generously with salt and pepper. Set aside.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sliced onion and a big pinch of salt. Cook, stirring, until slightly softened, 2-3 minutes. • Add beef*, garlic, Southwest Spice Blend, and another big pinch of salt. TIP: If you like things spicy, add any remaining jalapeño. • Using a spatula, arrange beef into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up into pieces; cook, stirring occasionally, until beef is cooked through, 3-4 minutes more. TIP: If there’s excess grease in your pan, carefully pour it out.

Open package of chicken and drain off any excess liquid. Swap in tofu or chicken for beef (no need to break up into pieces!).

• To pan with beef, stir in tomato paste and stock concentrate, then add ¼ cup water (1/3 cup for 4 servings). Cook until slightly thickened, 1-2 minutes more. • Stir in 1 TBSP butter until melted; turn off heat.

• While beef cooks, in a second small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.