• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Place beans and their liquid, 1 TBSP butter (2 TBSP for 4), a pinch of salt, and pepper in oven-ready tray (for 4, divide evenly between two trays). • Pat chicken* dry with paper towels. Season all over with Fajita Spice Blend, salt, and pepper. Top bean mixture with chicken (for 4, divide chicken between two trays). Drizzle with olive oil.

• In remaining oven-ready tray, combine rice, Tex-Mex paste, stock concentrate, 1 TBSP butter, 1⁄2 tsp sugar, and 1 1⁄4 cups water (for 4 servings, divide rice and stock concentrates evenly between remaining two trays; use 1 TBSP butter, 1⁄2 tsp sugar, and 11⁄4 cups water in each tray). Stir to combine. Season lightly with salt and pepper.

• Cover oven-ready trays tightly with aluminum foil. Place trays on top rack and bake until chicken is cooked through and rice is tender, 30-35 minutes. (For 4 servings, place rice on top rack and chicken on middle rack.) TIP: Placing trays on a baking sheet makes transferring to the oven easier! • Meanwhile, pick cilantro leaves from stems.

• Carefully remove foil from oven-ready trays (watch out for steam!). • Transfer chicken to a cutting board. Let rest 5 minutes, then slice chicken crosswise. Gently fluff rice with a fork. • Divide Tex-Mex chicken, beans, and rice between plates in separate sections. Drizzle everything with sour cream; sprinkle with cilantro. Serve.