Taqueria Chicken Bowls

• While rice cooks, wash and dry produce. • Quarter lime. • In a large bowl, combine mayonnaise, half the chili powder (you’ll use the rest later), and juice from half the lime. Season with salt and pepper.

• Drain corn, then pat very dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. (TIP: If using a nonstick pan, heat without oil.) Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat. Transfer corn to bowl with chili mayo; stir to combine. Cover to keep warm. Wipe out pan.

• Pat chicken* dry with paper towels. • Heat a drizzle of oil in same pan over medium-high heat. Add chicken, Southwest Spice Blend, remaining chili powder, and a big pinch of salt. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and 1⁄4 cup water (1/3 cup water for 4 servings). Bring to a simmer and cook until saucy, 2-3 minutes. Season with salt and pepper. Remove pan from heat.

• While chicken cooks, stir half the Monterey Jack (save the rest for serving) into bowl with corn mixture. Season with salt and pepper to taste. Add a squeeze of lime juice if desired.