• In a small pot, combine rice, half the stock concentrates (you’ll use the rest later), 3/4 cup water (11/4 cups for 4 servings), and a big 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. While rice cooks, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

• While rice cooks, wash and dry produce. Roughly chop cauliflower into bite-size pieces. • Heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3-5 minutes. • Add peas, half the Shawarma Spice Blend, remaining stock concentrate, 2 TBSP water, and 1 TBSP butter (for 4 servings, use all the Shawarma Spice Blend, 4 TBSP water, and 2 TBSP butter). Cook, stirring occasionally, until cauliflower is browned and tender, 3-5 minutes. Taste and season with salt and pepper if desired. Use pan used for chicken here.

• While cauliflower cooks, roughly chop cilantro. • In a small bowl, combine cilantro, sour cream, yogurt, 1/4 tsp garlic powder, and 1/4 tsp cumin (1/2 tsp garlic powder and 1/2 tsp cumin for 4 servings). (Reserve remaining garlic powder and cumin for another use.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Fluff rice with a fork. Taste and season with salt and pepper if desired. • Divide rice between plates and top with spiced cauliflower. Drizzle with yogurt sauce. Garnish with almonds. Serve. Slice chicken crosswise. Serve atop rice along with spiced cauliflower. Chicken is fully cooked when internal temperature reaches 165°.