Bring a small pot with rice and 11/2 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.

Remove from burner and stir in 1 tsp. cilantro (prepared while rice cooks; reserve remaining for chimichurri). Cover and set aside.

While rice cooks, cook chicken.

Pat chicken breasts dry. Place a medium pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Stir in tomato sauce, taco seasoning, and 2 Tbsp. water. Bring to a simmer. Cook until sauce thickens to coat chicken, 3-4 minutes.

Remove from burner. Rest chicken 3 minutes, then shred in pan.

If using ground pork, stir occasionally until no pink remains, 5-7 minutes. If using flank steak, stir occasionally until no pink remains, 4-6 minutes. For both, then add seasoning, tomato sauce, and 1/4 cup water and bring to a boil. Once boiling, remove from burner.

While chicken cooks, prepare ingredients.

Mince cilantro (no need to stem).

Halve lime. Juice one half and cut other half into quarters.

Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands and cutting board after working with jalapeño.

Combine jalapeño (to taste), remaining cilantro, 1 Tbsp. olive oil, 2 tsp. lime juice, and a pinch of pepper in a mixing bowl. Set aside.

Plate dish as pictured on front of card, topping rice with chimichurri, chicken, cheese, tortilla strips, and sour cream. Squeeze lime wedges over meal if desired. Bon appétit!