Chicken and Guac Burrito Bowls

START rice cooking according to package instructions.

In a small bowl, COMBINE tomatoes, lime juice, and half the shallots; SEASON with salt and pepper.

In a large pan over medium high heat, HEAT oil; ADD remaining half of shallots, half of Southwest spice blend and chili pepper strips; SAUTE mixture until peppers are softened, about 2 minutes.

REMOVE vegetables from pan; WIPE out excess oil.

PAT chicken breasts dry with paper towels; EVENLY coat with remainder of Southwest spice blend.

HEAT remaining oil in pan over medium high heat; COOK chicken breasts until browned and cooked through, about 3 to 5 minutes per side.

REMOVE chicken from pan; SLICE crosswise into thin strips.

STIR lime zest and butter into cooked rice.

In a second small bowl, COMBINE sour cream and hot sauce; ADD water one teaspoon at a time, until mixture reaches drizzling consistency; SEASON with salt.

DIVIDE rice into bowls; TOP with chicken, veggies, guacamole, cheese; DRIZZLE with sour cream and hot sauce mixture; GARNISH with lime quarter.