• In a small pot, combine ¾ cup water and 1 TBSP butter. (For 4 servings, combine 1½ cups water and 2 TBSP butter.) Bring to a boil, then stir in rice. Cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. **Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain), a big pinch of salt, and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. (Save jasmine rice for another use.)**

• While rice cooks, wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings); mince a few slices until you have 2 TBSP (3 TBSP for 4). Halve, core, and thinly slice bell pepper into strips. Dice tomato. Finely chop cilantro. Quarter lime.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and bell pepper. Cook, stirring, until just softened, 4-5 minutes.

• Add chicken to pan with veggies along with a large drizzle of oil. Season with Fajita Spice Blend, salt, and pepper. Cook, stirring, until chicken is warmed through, 2-3 minutes. • Stir in stock concentrate and ½ cup water (1 cup for 4 servings). Bring to a boil, then reduce to a low simmer; stir in 1 TBSP butter (2 TBSP for 4). Cook until saucy, 1-2 minutes.

• While chicken simmers, in a small bowl, combine tomato, minced onion, half the cilantro, juice from half the lime, salt, and pepper.

• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls. Top with chicken mixture, salsa, Monterey Jack, and sour cream. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.