Tex Mex Shrimp Enchilada Bowls

Wash and dry produce. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.

In a small pot, combine rice, ¾ cup water (1½ 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, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper.In a separate small bowl, combine sour cream and ¼ tsp Southwest Spice Blend (½ tsp for 4 servings; you’ll use more in the next step). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes.Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes.Add half the remaining Southwest Spice Blend (you’ll use the rest in the next step), 2 TBSP water (4 TBSP for 4 servings), salt, and pepper. Cook, stirring occasionally, until water has mostly evaporated and veggies are coated, 1-2 minutes.Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken* and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.Stir in Tex-Mex paste and remaining Southwest Spice Blend until combined. Add ¼ cup water (⅓ cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes more.Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Fluff rice with a fork; stir in lime zest and season with salt and pepper.Divide rice between bowls and top with chicken mixture, veggies, Monterey Jack, pico de gallo, and crema. Serve with remaining lime wedges on the side.