Before starting, wash and dry all produce. Heat a medium pot over medium-high heat. While the pot heats, using a strainer, rinse lentils, then drain well.When hot, add 1 tbsp oil (dbl for 4 ppl), rice, Enchilada Spice Blend and half the Tex-Mex paste. Cook, stirring constantly, until fragrant, 30 sec-1min.Add salsa, lentils, 1/2 tsp salt (dbl for 4 ppl) and 1 3/4 cups water (3 cups for 4 ppl). Season with pepper. Bring to a boil over high.

Once boiling, reduce heat to low. Cover and cook until rice and lentils are tender and liquid is absorbed, 14-16 min. Remove the pot from heat. Set aside, still covered. (NOTE: Rice will be a bit starchy from the lentils.)

Meanwhile, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/4-inch pieces. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Add sour cream, 1/2 tsp lime zest, 1/2 tsp lime juice and 1/8 tsp sugar (dbl all for 4 ppl) to small bowl. Season with salt and pepper, to taste, then stir to combine. Set aside.Add tomatoes and remaining lime juice to a medium bowl. Toss to coat.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Add peppers to the pan with chorizo. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 2 tbsp water (dbl for 4 ppl) and remaining Tex-Mex paste. Cook, stirring often, until fragrant and peppers are tender-crisp, 1 min.

Add half the cilantro to the pot with lentil rice, then fluff with a fork to combine.Divide lentil rice between bowls. Top with chorizo and peppers, then tomatoes. Dollop lime crema over top. Sprinkle with cheese and remaining cilantro.