• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/4-inch pieces.
• Cut tomato into 1/4-inch pieces.
• Zest, then juice lime.
• Peel, then finely chop shallot.
• Thinly slice green onion.
• Strain and rinse black beans.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil chorizo and peppers. Season with salt and pepper. Cook for 4-6 min, breaking up chorizo into smaller pieces, until peppers have softened and chorizo is cooked through.**
• Add shallots, pineapple and pineapple juice, black beans, Mexican Seasoning, Enchilada Spice Blend, stock powder and 1/2 tsp (1 tsp) lime zest. Cook for 3-4 min, stirring occasionally, until liquid has mostly evaporated. Season with salt and pepper.

• Meanwhile, in a large bowl, whisk together 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
• Add tomatoes and half the green onions, then toss to coat.

• Fluff rice with a fork, then stir in 2 tbsp (4 tbsp) plant-based butter and remaining green onions. Season with salt.
• Divide rice between bowls. Top with chorizo-black bean mixture and marinated tomatoes.
• Sprinkle plant-based mozzarella over top. 

If you've opted to add chorizo, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and peppers. Season with salt and pepper. Cook for 4-6 min, breaking up chorizo into smaller pieces, until peppers have softened and chorizo is cooked through.** Follow the rest of the recipe as written.