• In a small pot, combine stock concentrate, half the Southwest Spice, 1/4 tsp turmeric (1/2 tsp for 4 servings), and 3/4 cup water (11/2 cups for 4). (Be sure to measure the turmeric—we sent more.) Bring to a boil, then stir in rice and a pinch of salt. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. Skip this step! (Save jasmine rice for another use.)

• While rice cooks, wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Dice tomato. Trim and thinly slice scallions. Zest and quarter lime. Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add cauliflower rice, stock concentrate, half the Southwest Spice, and 1/4 tsp turmeric (1/2 tsp for 4 servings). Cook, stirring occasionally, until cauliflower begins to soften, 3-4 minutes. Stir in 1/4 cup water; cook 3-4 minutes more. Season generously with salt and pepper. Remove from pan and keep covered until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes.

• Meanwhile, pat chicken* dry with paper towels; season with remaining Southwest Spice. • Once green pepper is slightly softened, add chicken and a large drizzle of oil to pan. Cook, stirring occasionally, until chicken is cooked through and green pepper is caramelized, 4-6 minutes. • Add Tex-Mex paste and 1/4 cup water (1⁄3 cup for 4 servings); cook, stirring, until sauce has thickened, 2-3 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Turn off heat.

• While chicken cooks, in a small bowl, combine tomato, scallions, a squeeze of lime juice, salt, and pepper. • In a separate small bowl, combine sour cream, lime zest, a squeeze of lime juice, salt, and pepper.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide rice between bowls and top with chicken mixture, salsa, and lime sour cream. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side.