Step 1

• Wash and dry all produce. • Halve mandarin. Zest and quarter lime. Halve, peel, and thinly slice onion. Halve, core, and thinly slice poblano crosswise into strips. Roughly chop cilantro. • Pat chicken* dry with paper towels; place in a medium bowl. Toss with Tex-Mex paste, juice from whole mandarin, juice from 1 lime wedge (for 4 servings, add juice from both mandarins and 2 lime wedges), lime zest, and half the Southwest Spice (you’ll use the rest in the next step).

Step 2

• In a small pot, combine rice, ¾ cup water (1½ cups water for 4 servings), remaining Southwest Spice, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Step 3

• While rice cooks, in a small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 1 minute. Set aside. • In a separate small bowl, combine smoky red pepper crema and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Step 4

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. • Add another drizzle of oil and remaining onion; season with salt and pepper. Cook, stirring, until veggies are tender, 4-6 minutes. • Transfer to a plate.

Step 5

• Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook, stirring occasionally, until lightly charred and cooked through, 4-6 minutes. Add a pinch of chili powder to taste. Taste and season with salt and pepper. • Stir in cooked veggies, then remove pan from heat.

Step 6

• Fluff rice with a fork; stir in 1 TBSP butter and season with salt to taste. • Divide rice between bowls and top with chicken and veggie mixture, a drizzle of crema, and as much pickled onion (draining first) as you like. Sprinkle with cilantro. Cut remaining lime into wedges and serve on the side.