Easy Curry "Chicken" and Cilantro Lime Rice

1-2 lbs quorn patties or other "ficken"
16 ounces favorite jarred salsa
1-2 T. curry powder of choice
1/2 cup sour cream
1 1/2 cups basmati rice rinsed 3 times and drained
3 cups water
1 tsp. kosher salt
juice and zest of one lime
1/4 cup cilantro leaves, rough chopped

one lime cut into 6 wedges

In a large skillet with fitted lid, cook "ficken", salsa, and curry. Simmer covered for 30 minutes over low heat or until heated through. Remove from heat and stir in sour cream. Using two forks, shred "ficken" or cut into pieces if not cut up already. Place 1/2 cup "ficken" mixture in a six wide mouth pint jars.

Bring the rice, water and salt to a boil. Lower heat to medium low and cover, simmering until rice is tender and water absorbed. Fluff gently with a fork and add juice and zest of one lime, and cilantro. Fluff with fork until the lime and cilantro are blended evenly. Place 3/4 cup rice over chicken mixture, top with lime wedge, cool completely and lid. Store in the refrigerator for up to 5 days. *I am testing them in the freezer and will update soon to see if the sour cream "breaks". To reheat, remove lid and lime wedge, and microwave for 90 seconds, jar will be hot, turn jar over into dish to remove contents, squirt with lime juice and enjoy.
Makes 6 lunches.

Found recipe here.