Taqueria Chicken Bowls

• While rice cooks, drain corn, then pat very dry with paper towels. • 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: If corn begins to pop, cover pan. • Turn off heat; transfer to a large bowl and cover to keep warm. Wipe out pan.

• Meanwhile, wash and dry produce. • Quarter lime. Mince jalapeño, removing ribs and seeds for less heat. Pick cilantro leaves from stems and roughly chop. 

• Heat a drizzle of oil in pan used for corn over medium-high heat. Add pork*, Southwest Spice Blend, half the chili powder (you’ll use the rest in the next step), and a big pinch of salt. Cook, breaking up meat into pieces, until pork is browned, 3-5 minutes. • Stir in stock concentrate and 1⁄4 cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until pork is saucy and cooked through, 2-3 minutes more. Season with salt and pepper. Remove pan from heat.

Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or beef* for pork.

• While pork cooks, stir mayonnaise, half the Monterey Jack (save the rest for serving), remaining chili powder, and juice from half the lime into bowl with charred corn. • Season with salt and pepper to taste. Stir in as much jalapeño as you like.