• 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. TIP: For perfect timing, start cooking chicken and veggies when rice has 10 minutes left!

• Wash and dry produce. • Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Quarter lemon. Mince cilantro. • In a small bowl, combine sour cream, cilantro, and juice from two lemon wedges (four wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, onion, and bell pepper in a single layer; season with salt and pepper. Add paprika, garlic powder, and oregano; stir to combine. Cook, stirring occasionally, until veggies are browned and chicken is cooked through, 4-6 minutes. Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

• Fluff rice with a fork. Divide between shallow bowls. Top with chicken and veggies. Drizzle with crema and serve with remaining lemon wedges on the side. Shrimp are fully cooked when internal temperature reaches 145°.