In a small pot, combine rice and ¾ cup water (1½ cups for 4 servings). 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.

While rice cooks, wash and dry produce.

Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice scallions, separating whites from greens. Dice tomatoes into ¼-inch pieces.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until just beginning to soften, about 2 minutes.

Open package of chicken* and drain off any excess liquid.

To pan with veggies, add chicken, scallion whites, garlic powder, Fajita Spice Blend, half the tomatoes, salt, and pepper. Cook, stirring occasionally, until chicken is cooked through and veggies are tender, 4-6 minutes.

Stir in ¼ cup water, stock concentrate, and 1 TBSP butter (½ cup water and 2 TBSP butter for 4 servings). Cook, stirring constantly, until butter has melted and sauce has thickened, 1-2 minutes.

Meanwhile, in a small bowl, combine scallion greens, remaining tomatoes, salt, and pepper.

Fluff rice with a fork. Stir in queso until fully combined. Taste and season with salt and pepper if desired.

Divide queso rice and Tex-Mex chicken between bowls; top with salsa and serve.