• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook, stirring, 30 seconds. • Stir in rice to coat, then add 11/4 cups water (21/4 cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, finely dice tomato. Peel and finely dice kiwi. Zest and quarter lime.

• In a medium bowl, combine scallion greens, tomato, kiwi, and a big squeeze of lime juice to taste. Season generously with salt and pepper.

• In a small bowl, combine sour cream, lime zest, and a pinch of chipotle powder to taste. (TIP: Like things spicy? Add more chipotle powder!) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Pat chicken* dry with paper towels. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, Southwest Spice, and a pinch of chipotle powder if you like things spicy. Cook, stirring occasionally, until browned, 3-5 minutes. • Stir in stock concentrate, 2 TBSP water (3 TBSP water for 4 servings), and a big pinch of salt and pepper. Cook, stirring, until liquid has reduced and chicken is coated and cooked through, 1-2 minutes more.

• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls and top with chicken and salsa. Drizzle with crema and serve with any remaining lime wedges on the side.