• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato. Drain and rinse chickpeas.

• Heat 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium- high heat. Add scallion whites and half the Tex-Mex paste (all for 4) and cook, stirring, until softened, 30-60 seconds. • Stir in rice and 3⁄4 cup water (1 1⁄2 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 use in Step 4.

• Pat pork* dry with paper towels; season all over with half the Fajita Spice Blend (all for 4 servings) and salt. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a baking sheet. • Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board; tent with foil to keep warm. Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board; tent with foil to keep warm. (Skip roasting chicken!)

• Fluff rice with a fork; stir in tomato and chickpeas. Taste and season with salt and pepper if desired.

• In a small bowl, combine sour cream and scallion greens. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Thinly slice pork crosswise. • Divide rice between shallow bowls; top with pork. Drizzle crema over pork and serve. Thinly slice chicken crosswise. Chicken is fully cooked when internal temperature reaches 165°.