Chicken and Guac Burrito Bowls

Wash and dry all produce. Halve, core, and thinly sliced green pepper. Halve, peel, and thinly sliced shallot, mincing a few to have 2 tsp.

In medium pot, combine rice, 1 1/4 cups water, and big pinch of salt. Bring to boil, cover and reduce to low, cook 15-18 minutes until rice is tender

While rice cooks, finely dice tomatoes. Zest and quarter lime. In small bowl, combine tomato, minced shallot, and juice from half the lime. Season with salt and pepper.

In another small bowl, combine sour cream and hot sauce to taste. Add water gradually until it reaches drizzling consistency.

Heat drizzle of oil in large pan over medium heat. Add green peppers, cook until slightly softened (5-6 minutes), then add in shallots, half of the southwest spice blend, and a dash of salt and pepper. Cook 1-2 more minutes, transfer to plate and set aside.

Pat chicken dry, season with salt and pepper, then evenly coat with the rest of the southwest spice. When veggies are done, add drizzle of oil to pan and add chicken, cook 3-5 minutes each side.

Fluff rice with form, stir in lime zest, 1 tbsp butter, salt, and pepper. Top with chicken, veggies, guacamole, cheese, and salsa fresca. Drizzle crema (hot sauce and sour cream)