Directions:

• In a small pot, combine rice, ¾ cup water (1½ 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.

• Meanwhile, wash and dry all produce. • Zest and quarter lime. Halve, peel, and thinly slice shallot. Drain corn; pat very dry with paper towels. Thinly slice half the jalapeño; mince remaining. • In a small bowl, combine sour cream, a small squeeze of lime juice, and a small pinch of lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• In a second small microwave-safe bowl, combine shallot, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), a splash of water, and a pinch of salt and pepper. • Cover bowl with plastic wrap; microwave for 1 minute. Let stand until ready to serve.

• Heat a drizzle of oil in a large pan over high heat. Add corn and as much minced jalapeño as you like. Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4 servings) and 1 tsp Southwest Spice (2 tsp for 4). (You’ll use the rest of the spice blend in the next step.) Cook, stirring, 1 minute. Season with salt and pepper.

• Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Add BBQ pulled chicken*, remaining Southwest Spice, and juice from remaining lime. Bring to a simmer and cook, stirring, 1-2 minutes, or until chicken is warmed through (165 degrees). TIP: Stir in a splash of water if mixture seems dry.

• Fluff rice with a fork and stir in remaining lime zest and 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper. • Divide rice between shallow bowls; top with pulled chicken and corn. Garnish with lime crema, some pickled shallot (draining first), and as much sliced jalapeño as you like. Serve.