Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then half the garlic, half the Enchilada Spice Blend and half the rice (use all rice for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Add 2/3 cup water, 1/8 tsp salt (dbl both for 4 ppl) 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 the pot from heat. Set aside, still covered.

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

Add jalapeños, vinegar, 2 tbsp water and 1/2 tsp sugar (dbl both for 4 ppl) 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 jalapeños, including liquid, to a small bowl. Place in the fridge to cool.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), 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 oil (dbl for 4 ppl) 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 water (dbl for 4 ppl) and chipotle sauce. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove the pan from heat.

Stir together guacamole and 1 tsp pickling liquid (dbl for 4 ppl) 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.