Wash and dry produce.

Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Mince jalapeño, removing ribs and seeds for less heat. Halve, core, and thinly slice green pepper into strips.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a small bowl, combine tomato, minced onion, a squeeze of lime juice, and as much jalapeño as you like. Season with salt and pepper.

In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of chili powder (you’ll use the rest later). Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until browned and softened, 7-9 minutes. Season with salt and pepper. TIP: Lower heat and add a splash of water if veggies begin to brown too quickly.

Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.

Heat another drizzle of oil in pan used for veggies over medium-high heat. Open package of chicken* and drain off any excess liquid. Add chicken in a single layer and season with Southwest Spice Blend and remaining chili powder. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

Stir in stock concentrate and a splash of water; cook until saucy, 1-2 minutes.

Turn off heat. Season with salt and pepper.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest. Season with salt and pepper.

Divide rice between bowls and top with chicken and veggies. Drizzle with crema. Top with Monterey Jack, cotija cheese, and pico de gallo. Serve with tortilla chips and remaining lime wedges on the side.