• Wash and dry produce. • Peel and thinly slice garlic. Roughly chop peanuts. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion. Roughly chop cilantro.

• 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, heat 2 TBSP oil (4 TBSP for 4 servings) in a small, preferably nonstick, pan over medium-low heat. Stir in garlic and 2 tsp Fajita Spice Blend (4 tsp for 4). (Be sure to measure the Fajita Spice Blend—we sent more!) Cook, stirring, until garlic begins to crisp and turn lightly golden and spices are fragrant, 1-2 minutes. • Turn off heat; carefully transfer to a medium bowl and stir in ½ tsp sugar (1 tsp for 4). (You’ll add more to the bowl in the next step.) Wipe out pan.

• Heat 1 TBSP oil (2 TBSP for 4 servings) in same pan over medium-low heat. Add peanuts; cook, stirring frequently, until toasted and fragrant, 1-2 minutes. • Carefully add 1 TBSP vinegar (2 TBSP for 4) to pan. Cook, stirring, until vinegar has mostly evaporated, 30 seconds more. Transfer to bowl with garlic oil. • Add sesame seeds and as much hot sauce as you like; season with salt to taste. Stir to combine.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and onion and lightly season with salt. Cook, stirring occasionally, until veggies begin to soften, 2-3 minutes. • Stir in half the Mexican Spice Blend (you’ll use the rest in the next step); cook, stirring, until veggies are lightly browned, 1-2 minutes more. Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan.

• Pat chicken* dry with paper towels and season all over with remaining Mexican Spice Blend and salt. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (TIP: If chicken is browning too quickly, reduce heat to medium.) Transfer to a cutting board.

• Meanwhile, place sour cream in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Fluff rice with a fork. • Thinly slice chicken crosswise. • Divide rice between bowls. Top with chicken and fajita veggies in separate sections; drizzle everything with crema and as much salsa macha as you like. (TIP: Refrigerate any extra salsa macha in an airtight container for up to 3 days.) Garnish with cilantro and serve. ***Chicken is fully cooked when internal temperature reaches 165°.***