Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the Enchilada Spice Blend and half the garlic. Cook, stirring constantly, until fragrant, 1 min. Add salsa, lentils, 1/4 tsp salt and 1 3/4 cups water (dbl both for 4 ppl). Bring to a boil over high heat.

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.)

While rice and lentils cook, core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Roughly chop cilantro. Zest lime. Juice half the lime. Cut remaining lime into wedges. Add sour cream, lime juice and lime zest to a medium bowl. Season with salt and pepper, to taste, then stir to combine.

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 half the Smoked Paprika-Garlic Blend, salt and pepper. Cook, stirring constantly, until fragrant, 30 sec.

Add peppers to the pan with chorizo. (TIP: Add 1/2 tbsp oil [dbl for 4 ppl] if the pan is dry.) Cook, stirring occasionally, until slightly softened, 3-4 min. Add remaining garlic, then sprinkle remaining Smoked Paprika-Garlic Blend over top. Cook, stirring often, until spices are fragrant and peppers are tender-crisp, 1-2 min. Season with salt and pepper, to taste.

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