• In a small pot, combine rice, 3⁄4 cup water (11⁄2 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. • Finely dice tomato. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince one wedge until you have 1 TBSP. (For 4 servings, mince a few wedges until you have 2 TBSP.) Zest and quarter lime. Core, deseed, and dice green pepper into 1⁄2-inch pieces. Mince cilantro.

• In a small bowl, combine tomato, minced onion, and juice from half the lime; season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a large drizzle of oil in a medium pan over medium-high heat. (For 4 servings, use a large pan.) Add green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. • Transfer veggies to a plate.

• Add another drizzle of oil to same pan over medium-high heat. Add chicken* and a big pinch of salt. Cook, stirring occasionally, until browned, 4-6 minutes. • Stir in Tex-Mex paste and 1⁄4 cup water (1/3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and chicken is cooked through, 1-2 minutes more. Turn off heat. **Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.**

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and half the cilantro. Season with salt and pepper. • Divide rice between bowls and top with veggies, saucy chicken, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***