• Wash and dry produce. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice shallot. Dice tomato into 1/2-inch pieces. 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.

• In a small bowl, whisk together three packets of sour cream and 2 tsp water (six packets of sour cream and 4 tsp water for 4 servings). Season with salt and pepper to taste. • In a separate small bowl, combine guacamole and remaining sour cream. Season with salt and pepper to taste.

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and shallot to hot pan. Season with 1/2 tsp Fajita Spice Blend (1 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Fajita Spice Blend in the next step.) • Cook, stirring occasionally, until veggies are lightly browned and beginning to soften, 4-6 minutes. Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.

• Open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in pan used for veggies over medium heat. Add chicken and season with remaining Fajita Spice Blend, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

• Add tomato paste and stock concentrate to pan with chicken. Cook, stirring, until fragrant and chicken is evenly coated, 30-60 seconds. • Stir in 1/4 cup water (1⁄3 cup for 4 servings). Cook, stirring frequently, until slightly thickened, 1-2 minutes more.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Serve tortillas, chicken, fajita veggies, diced tomato, cheddar, crema, and guacamole family style and let everyone build their own tacos! Fluff rice with a fork. Serve alongside taco bar. Chicken is fully cooked when internal temperature reaches 165°.