• In a small pot, combine rice, 11/4 cups water (21/2 cups water for 4 servings), and a 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 Step 5.

• While rice cooks, wash and dry produce. • Drain and rinse corn, then pat very dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add corn, Fajita Spice Blend, and a pinch of salt and pepper. Cook, stirring occasionally, until corn is golden brown and lightly charred in spots, 4-6 minutes. (TIP: Cover with a lid if kernels start to pop!) Turn off heat; transfer to a medium bowl. Wipe out pan. • Meanwhile, dice tomato into 1/2-inch pieces. Trim and thinly slice scallions. Quarter lemon.

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

• To bowl with charred corn, add tomato, half the scallions, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), and a pinch of salt and pepper. Stir to combine.

• In a small bowl, combine sour cream, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. • Fluff rice with a fork. Stir in pepitas. TIP: If you have extra time, toast pepitas beforehand in a small dry skillet over medium heat, stirring frequently, for 1-2 minutes to add extra flavor and crunch!

• Divide pepita rice between shallow bowls. Using a slotted spoon, top with salsa (draining first) and chicken in separate sections. • Drizzle with lemon crema and as much hot sauce as you like. Top with remaining scallions and serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.