• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a 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, wash and dry produce. • Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Core, deseed, and dice green pepper into 1/2-inch pieces.

• In a small bowl, combine tomato, scallion whites, and a squeeze of lime juice. Season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until it reaches a drizzling consistency.

• Pat chicken* dry with paper towels. • Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring occasionally, until slightly softened, 4-6 minutes. • Add another drizzle of oil, chicken, Southwest Spice, and a pinch of salt. Cook until green pepper is tender and chicken is browned all over, 2-4 minutes (it’ll finish cooking in the next step). TIP: Add a splash of water if chicken begins to brown too quickly.

• Pour in 1/2 cup water (1 cup for 4 servings), scraping up any browned bits from bottom of pan. • Add Tex-Mex paste and tomato paste; stir until fully incorporated. Bring to a simmer and cook until mixture has thickened and chicken is cooked through, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter until melted. Add a squeeze of lime juice to taste. Taste and season with salt and pepper.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest. Season with salt and pepper. • Divide rice between shallow bowls. Top with green pepper and chicken mixture, salsa fresca, smoky red pepper crema, and scallion greens. Serve with remaining lime wedges on the side.