In a small pot, combine stock concentrate, ¼ tsp turmeric (½ tsp for 4 servings; be sure to measure—we sent more), and ¾ cup water (1½ cups for 4). Bring to a boil, then stir in rice and a pinch of salt. 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 all produce. Halve, core, and thinly slice green pepper into strips. Dice tomato. Trim and thinly slice scallions. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both).

Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper; season with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook, stirring, until slightly softened, 2-3 minutes.

Pat chicken dry with paper towels; season with remaining Southwest Spice, salt, and pepper. Add chicken and another large drizzle of oil to pan with green pepper. Cook, stirring occasionally, until chicken is cooked through and green pepper is caramelized, 4-6 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Turn off heat.

While chicken cooks, in a small bowl, combine tomato, scallions, a squeeze of lime juice, salt, and pepper. In a separate small bowl, combine sour cream, lime zest, a squeeze of lime juice, salt, and pepper.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. Divide between bowls. Top with chicken mixture, salsa, and lime sour cream. Drizzle with hot sauce to taste. Serve with any remaining lime wedges on the side.