Bring a medium pot with rice, 2 1/2 cups water, and piri piri seasoning (to taste) to a boil.

Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner and set aside.

While rice cooks, continue recipe.

Pat chicken dry and season both sides with half the fajita seasoning (reserve remaining for vegetables).

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

Remove from burner. Transfer chicken to a plate. Wipe pan clean and reserve.

Halve and peel onion. Slice halves into thin strips.

Return pan used to cook chicken to medium-high heat. Add 2 tsp. olive oil, onion, bell peppers, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 6-8 minutes.

Add half the salsa (to taste; reserve remaining for sauce) and remaining fajita seasoning. Stir occasionally until combined and heated through, 1-2 minutes.

Remove from burner.

While vegetables cook, continue recipe.

In a microwave-safe bowl, combine remaining salsa (to taste), a pinch of salt, shredded cheese, sour cream, and cream base. Cover with a damp paper towel.

Microwave covered until cheese is melted and heated through, 1-2 minutes, stirring once halfway through.

Plate dish as pictured on front of card, topping chicken with vegetables, then sauce. Bon appétit!