Southwest Tofu & Green Pepper Bowls

• While rice cooks, wash and dry produce. • Drain corn; pat dry with paper towels. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion.

• Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: Cover pan if corn begins to pop! • Turn off heat; transfer corn to a small bowl. Stir in salsa; set aside until ready to serve.

• Open package of chicken and drain off any excess liquid. • Heat a large drizzle of oil in pan used for corn over medium-high heat. Add chicken, green pepper, onion, Southwest Spice Blend, garlic powder, ½ tsp cumin (1 tsp for 4 servings), salt, and pepper. (Save remaining cumin for another use.) Cook, stirring occasionally, until veggies are just beginning to soften, 2-3 minutes. TIP: Lower heat if chicken and veggies begin to brown too quickly. • Add ¼ cup water and 1 TBSP butter (½ cup water and 2 TBSP butter for 4). Cook, stirring frequently, until chicken is cooked through and sauce has slightly thickened, 2-3 minutes more. Taste and season with salt and pepper if desired.

• Place sour cream in a second small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.