• Wash and dry produce. • Halve mandarin. Zest and quarter lemon. Halve, peel, and thinly slice onion. Halve, core, and thinly slice poblano crosswise into strips. Roughly chop cilantro. • Pat chicken* dry with paper towels; place in a medium bowl. Toss with Tex-Mex paste, juice from mandarin, juice from one lemon wedge, lemon zest, and half the Southwest Spice (you’ll use the rest later).

• In a small pot, combine rice, 3/4 cup water (11/2 cups water for 4 servings), remaining Southwest Spice, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small microwave-safe bowl, combine 1/4 of the onion, juice from two lemon wedges, 1/4 tsp sugar (1/2 tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 1 minute. Set aside. • In a separate small bowl, combine sour cream, paprika, and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. • Add another drizzle of oil and remaining onion; season with salt and pepper. Cook, stirring, until veggies are tender, 4-6 minutes. • Transfer to a plate.

• Heat a drizzle of oil in same pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until lightly charred and cooked through, 4-6 minutes. Add a pinch of chili powder to taste. Taste and season with salt and pepper. • Stir in cooked veggies, then remove pan from heat.

• Fluff rice with a fork; stir in 1 TBSP butter and season with salt to taste. • Divide rice between bowls and top with chicken and veggies, crema, and as much pickled onion (draining first) as you like. Sprinkle with cilantro. Halve remaining lemon wedge and serve on the side.