Street-Cart-Style Chicken Shawarma Bowls

• In a small pot, combine rice, ¾ cup water (1¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, heat a drizzle of olive oil in a large pan over medium heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until tender, 7-10 minutes. (TIP: If needed, add splashes of water to help the pepper soften.) Turn off heat; remove from pan and set aside. Wash out pan.

• While bell pepper cooks, in a small bowl, combine sour cream, half the cilantro, half the lemon zest, a squeeze of lemon juice, and remaining garlic. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of olive oil in pan used for bell pepper over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in cooked bell pepper, then remove pan from heat. Taste and season with salt and pepper.