Remove stem, seeds, ribs, and cut bell pepper into 1/4" dice.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add bell peppers to hot pan. Stir occasionally until tender, 5-7 minutes.

While bell peppers cook, carefully massage rice in bag to break up any clumps. Remove rice from packaging.

Add adobo seasoning and rice to pan. Stir occasionally until heated through, 2-3 minutes.

Remove from burner.

While rice cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add cauliflower, white portions of green onions, half the piri piri seasoning (to taste; reserve remaining for glaze), 1/4 tsp. salt, and 1/4 cup water to hot pan. Bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and cauliflower is mostly tender, 3-5 minutes.

Uncover and stir often until cauliflower is lightly browned, 2-4 minutes.

Remove from burner. Add 1 Tbsp. water, remaining piri piri seasoning (to taste), and apricot preserves. Gently stir until cauliflower is coated.

While cauliflower cooks, continue recipe.

In a mixing bowl, combine green chiles (to taste), sour cream, 1 tsp. water, and a pinch of salt and pepper. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping rice with cauliflower and garnishing with green chile crema (to taste), green portions of green onions, and almonds. Bon appétit!