• In a small pot, combine stock concentrate, half the Southwest Spice Blend, 1/4 tsp turmeric (1/2 tsp for 4 servings; be sure to measure the turmeric—we sent more), and 3/4 cup water (11/2 cups for 4). Bring to a boil, then stir in rice and a pinch of salt. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. Swap in brown rice for jasmine rice; use 13/4 cups water (31/2 cups for 4) and a pinch of salt. Cook until tender, 20-25 minutes. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)

• While rice cooks, wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Zest and quarter lime.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes.

• Meanwhile, pat chicken* dry with paper towels; season with remaining Southwest Spice Blend. • Once green pepper is slightly softened, add chicken and a large drizzle of oil to pan. Cook, stirring occasionally, until chicken is cooked through and green pepper is caramelized, 4-6 minutes. • Add Tex-Mex paste and 1/4 cup water (1⁄3 cup for 4 servings); cook, stirring, until sauce has thickened, 2-3 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Turn off heat.

• While chicken cooks, in a small bowl, combine sour cream, lime zest, a squeeze of lime juice, salt, and pepper.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. • Divide rice between bowls and top with chicken mixture, pico de gallo, and lime sour cream. Drizzle with hot sauce to taste. Serve with remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.