Before starting, wash and dry all produce. Peel, then mince or grate garlic.Heat a medium pot over medium heat.When the pot is hot, add 1/2 tbsp (1 tbsp) butter, then half the garlic, half the Enchilada Spice Blend and half the rice (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.Add 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces.Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Add jalapeños, vinegar, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar to a small pot. Season with salt.Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat.Transfer pickled jalapeños, including pickling liquid, to a small bowl.Place in the fridge to cool.

Meanwhile, heat a large non-stick pan over medium-high heat.When the pan is hot, add 1 tsp (2 tsp) oil, then onions, peppers and half the corn (use all for 4 ppl). Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.Season with salt and pepper.Transfer veggies to a large bowl, then cover to keep warm.

Add 1/2 tsp (1 tsp) oil to the same pan, then turkey, remaining garlic and remaining Enchilada Spice Blend. Cook, breaking up turkey into smaller pieces, until no pink remains, 3-4 min.\*\*Season with salt and pepper.Add 1/4 cup (1/2 cup) water and chipotle sauce. Cook, stirring often, until sauce thickens slightly, 2-3 min.Remove the pan from heat.

Stir together guacamole and 1 tsp (2 tsp) pickling liquid in another small bowl.Fluff rice with a fork.Divide rice, veggies and turkey between bowls.Top with as many pickled jalapeños as desired.Dollop guacamole over top.