• In a small pot, combine rice, 3⁄4 cup water (11⁄2 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. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince one wedge until you have 1 TBSP. (For 4 servings, mince a few wedges until you have 2 TBSP.) Zest and quarter lime. Core, deseed, and dice green pepper into 1⁄2-inch pieces. Mince cilantro.

• In a small bowl, combine tomato, minced onion, and juice from half the lime; season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a large drizzle of oil in a medium pan over medium-high heat. (For 4 servings, use a large pan.) Add green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. • Transfer veggies to a plate.

• Add another drizzle of oil to same pan over medium-high heat. Add chicken* and a big pinch of salt. Cook, stirring occasionally, until browned, 4-6 minutes. • Stir in Tex-Mex paste and 1⁄4 cup water (1/3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and chicken is cooked through, 1-2 minutes more. Turn off heat. Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and half the cilantro. Season with salt and pepper. • Divide rice between bowls and top with veggies, saucy chicken, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges on the side. Shrimp are fully cooked when internal temperature reaches 145°.