Wash and dry produce.

In a small pot, combine rice, stock concentrate, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Trim and discard root end from lettuce; pat leaves thoroughly dry with paper towels, then thinly slice into strips. Dice tomato into ½-inch pieces. Dice paneer into ½-inch cubes.

In a small bowl, combine mayonnaise, sour cream, and chimichurri. 

In a medium bowl, toss paneer with a drizzle of oil, half the Shawarma Spice Blend (you’ll use the rest in the next step), salt, and pepper until evenly coated.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add paneer and cook until browned, 1-2 minutes per side.

Transfer paneer to a plate.

Divide rice between bowls. Top with paneer, onion and bell pepper, lettuce, and tomato in separate sections. Drizzle everything with creamy chimichurri sauce and as much hot sauce as you like. Serve.