• In a small pot, combine rice, half the stock concentrates (you’ll use the rest later), 3⁄4 cup water (1 1⁄4 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, pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.**

• While rice cooks, wash and dry produce. Roughly chop cauliflower into bite-size pieces. • Heat a drizzle of oil in a large pan over medium-high heat. Add cauliflower; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3-5 minutes. • Add peas, half the Shawarma Spice Blend, remaining stock concentrate, 2 TBSP water, and 1 TBSP butter (for 4 servings, use all the Shawarma Spice Blend, 4 TBSP water, and 2 TBSP butter). Cook, stirring occasionally, until cauliflower is browned and tender, 3-5 minutes. Taste and season with salt and pepper if desired. **Use pan used for chicken here.**

• While cauliflower cooks, roughly chop cilantro. • In a small bowl, combine cilantro, sour cream, yogurt, 1⁄4 tsp garlic powder, and 1⁄4 tsp cumin (1⁄2 tsp garlic powder and 1⁄2 tsp cumin for 4 servings). (Reserve remaining garlic powder and cumin for another use.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Fluff rice with a fork. Taste and season with salt and pepper if desired. • Divide rice between bowls and top with spiced cauliflower. Drizzle with yogurt sauce. Garnish with almonds. Serve. **Slice chicken crosswise. Top bowl with sliced chicken along with spiced cauliflower.** ***Chicken is fully cooked when internal temperature reaches 165°.***