• Before starting, wash and dry all produce.
• Using a strainer, rinse rice until water runs clear. 
• In a medium pot, stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high heat.
• Once boiling, reduce heat to medium-low. Cover and cook for 18-20 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, heat a large non-stick pan over medium-high.
• While the pan heats, pat corn dry with paper towels.
• When hot, add corn to the dry pan.
• Cook for 4-5 min, stirring occasionally, until dark brown in spots.
• Transfer charred corn to a plate.

• Meanwhile, core, then cut hot pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers.)
• Peel, then cut onion into 1/2-inch pieces, then finely chop 1/2 tbsp (1 tbsp).
• Roughly chop cilantro.
• Cut tomato into 1/4-inch pieces.
• Zest, then juice half the lime. Cut remaining lime into wedges.
• To a medium bowl, add finely chopped onions, tomatoes, lime juice, 1/4 tsp (1/2 tsp) lime zest and half the cilantro. Toss to combine.

• Return the same pan (from step 2) to medium-high. When hot, add 1 tbsp (2 tbsp) butter. Swirl until melted.
• Add protein shreds and remaining onions. Cook for 6-8 min, tossing occasionally, until cooked through.** 
• Add hot peppers, then season with salt and pepper. Cook for 3-4 min, stirring occasionally, until tender-crisp.

• To the pan with protein shreds and veggies, add Tex-Mex paste and Southwest Spice Blend.
• Cook for 30 sec, stirring often, until fragrant.
• Add 1/2 cup (2/3 cup) water.
• Cook for 1-2 min, stirring often, until sauce thickens slightly.

• To the pot with wild rice, add charred corn, remaining cilantro and 1/2 tbsp (1 tbsp) butter.
• Season with salt and pepper, then fluff with a fork until butter melts.
• Divide charred corn wild rice between plates.
• Top with protein shred mixture, then pico de gallo.
• Squeeze a lime wedge over top. 

If you've opted to get plant-based protein shreds, prep and cook in the same way as the recipe instructs you to prep and cook turkey, tossing occasionally for 6-8 min, until cooked through.**