• Wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Peel and mince garlic. Finely chop cilantro. • Place rice in a fine-mesh strainer; rinse under cold water until water runs clear. Set aside until ready to use. TIP: No fine-mesh strainer? No problem! Rinse rice in a medium bowl and drain water using your hand to block the rice from escaping! Rinse brown rice as instructed. (Save jasmine rice for another use.)

• Open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, onion, and bell pepper in a single layer; season with 1 TBSP Loisa Organic Sazón Seasoning and 1⁄4 tsp salt (2 TBSP Loisa Organic Sazón Seasoning and 1⁄2 tsp salt for 4 servings). Cook, stirring occasionally, until veggies are browned and chicken is cooked through, 4-6 minutes. • Stir in garlic and tomato paste; cook, stirring, until garlic is fragrant and tomato paste darkens, 1-2 minutes.

• To pan with chicken and veggies, add rice, stock concentrates, 2 tsp Loisa Organic Sazón Seasoning, 1⁄2 tsp salt, and 11⁄4 cups 2 TBSP water (4 tsp Loisa Organic Sazón Seasoning, 1 tsp salt, and 21⁄2 cups water for 4 servings); stir to combine. • Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20 minutes. Remove from heat. • Fluff rice with a fork and stir in half the cilantro. Cover and let stand until excess liquid has absorbed, 8-10 minutes more. Swap in brown rice for jasmine rice; use 13⁄4 cups + 2 TBSP water (33⁄4 cups for 4). Cook 25-30 minutes.

• Divide chicken and rice between shallow bowls and garnish with remaining cilantro. Serve. *Chicken is fully cooked when internal temperature reaches 165°.(