Before starting, preheat oven to 450˚F.Wash and dry all produce. Heat a medium pot over medium-high heat. While the pot heats, peel, then finely chop shallot.When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then half the shallots. Cook, stirring occasionally, until softened, 2-3 min.Add rice, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Sprinkle cheese over rice. Cover and set aside, until cheese melts slightly.

Meanwhile, line a baking sheet with parchment paper.Open one side of the package of crispy shallots. Using a rolling pin or a heavy-bottomed pan, gently crush crispy shallots in their package until broken into fine crumbs.Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Add chorizo, crispy shallot crumbs, Mexican Seasoning and half the jalapeños to a large bowl. Season with pepper, then combine.

Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).Arrange meatballs on the prepared baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**

Meanwhile, finely chop cilantro.Cut tomatoes into 1/4-inch pieces.Zest, then juice lime.Add 1 tbsp (2 tbsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk until sugar dissolves. Add tomatoes, half the cilantro, remaining shallots and remaining jalapeños, then toss to combine.

Fluff rice with a fork. Stir in remaining cilantro, half the lime zest and 1 tbsp (2 tbsp) butter. Season with salt, to taste.

Add sour cream and remaining lime zest to a small bowl. Season with salt and pepper, then stir to combine.Divide cilantro-lime rice between bowls. Top with meatballs and pico de gallo.Dollop zesty sour cream over meatballs.