• In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a 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, wash and dry produce. • Zest and quarter lime. Peel and mince or grate garlic. Halve, core, and slice bell pepper into ¼-inch-thick strips. Halve, peel, and slice onion into ¼-inch-thick strips. Roughly chop olives. Dice tomato into ¼-inch pieces.

• Open package of chicken and drain off any excess liquid. • In a medium bowl, combine chicken, oregano, half the Southwest Spice Blend (you'll use more later), ¼ tsp sugar (½ tsp for 4 servings), a large drizzle of olive oil, juice from half the lime, salt, and pepper. • Heat a large pan (large pot for 4 servings) over medium heat; add chicken and marinade. Cook, stirring occasionally, until chicken is lightly browned, 2-3 minutes (it'll finish cooking in the next step).

• Add garlic and tomato paste to pan with chicken mixture; cook, stirring frequently, until fragrant, 30-60 seconds. • Stir in bell pepper, onion, stock concentrate, remaining Southwest Spice Blend, ½ cup water (1 cup for 4 servings), salt, and pepper. Cover and cook, stirring occasionally, until veggies are softened and chicken is cooked through, 4-6 minutes.

• Stir olives, tomato, and juice from one lime wedge (two wedges for 4 servings) into pan. Cook, uncovered, until thickened, 1-2 minutes. TIP: Add a splash of water if stew seems too thick, or simmer for a few more minutes if you prefer a thicker stew! • Taste and season with salt and pepper.

• Fluff rice with a fork; stir in lime zest. • Divide rice and stew between shallow bowls. Serve with any remaining lime wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***