• Wash and dry produce. • Halve, peel, and dice onion into 1/4-inch pieces. Core and dice bell pepper into 1/2-inch pieces. Peel and mince or grate garlic. Dice tomatoes into 1/2-inch pieces. Dice potatoes into 1-inch pieces. Roughly chop cilantro.

• 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.

• Heat a drizzle of oil in a large pot over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until softened, 4-6 minutes. • Add garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, until garlic is fragrant and tomatoes are slightly softened, 1-2 minutes more.

• Meanwhile, open package of chicken* and drain off any excess liquid. • Add chicken and potatoes to pot with veggies. Season with Fry Seasoning, half the cumin (all for 4 servings), salt, and pepper; stir to combine.

• To same pot, add stock concentrates and 21/2 cups water (41/2 cups for 4 servings); stir to combine. • Increase heat to high and bring stew to a boil. Cook, stirring occasionally, until chicken is cooked through and potatoes are fork-tender, 15-18 minutes.

• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice and stew between shallow bowls. Garnish with cilantro and serve. TIP: For a traditional presentation, spray the insides of two small bowls with nonstick cooking spray (or lightly rub with oil), then pack with rice. Carefully invert into shallow bowls, then slowly lift away small bowls. Ladle stew around rice, garnish with cilantro, and serve. Chicken is fully cooked when internal temperature reaches 165°.