Bring jasmine rice, half the veggie stock concentrates, 1 cup water (2 cups for 4 servings), and ¼ teaspoon salt (½ teaspoon for 4) to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water has absorbed. Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork. (You'll use the rice in Step 4)

Cut red bell pepper lengthwise into strips, about ¼ inch thick. Halve strips widthwise. Mince garlic. Trim and thinly slice scallion.

Heat 1 tablespoon cooking oil in a large sauté pan over medium heat. Add ground turkey and bell pepper to hot pan. Season with half the fajita spice blend (all for 4 servings), teaspoon salt (½ teaspoon for 4), and a pinch of pepper. Cook 2-3 minutes, or until lightly browned, breaking up turkey into pieces. Add garlic, tomato paste, remaining veggie stock concentrate, and ¼ cup water (½ cup for 4). Cook 2-3 minutes, or until slightly thickened and turkey is fully cooked, stirring occasionally. Remove from heat.

Transfer rice to pan with turkey and veggies. Add chimichurri sauce with olive oil. Stir to combine.

Place sour cream and hot sauce to taste in a small bowl. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste. (If heat sensitive, use hot sauce sparingly.)

Drizzle spicy turkey and rice skillet with spicy crema. Divide between bowls. Garnish with scallion. Enjoy!