Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the garlic salt and 1 tsp Mexican Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, quarter tomatoes. Drain and rinse beans. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Finely chop 1 tbsp of the onions (dbl for 4 ppl). (NOTE: The finely chopped onions are for your salsa!)

Add tomatoes, half the poblanos, lime juice, finely chopped onions, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, 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 pork and remaining onions. Season with salt and pepper. Cook, breaking up pork into smaller pieces, until onions are tender and no pink remains in pork, 4-5 min.**

Add remaining Mexican Seasoning and remaining garlic salt. Cook, stirring often, until fragrant, 30 sec. Add beans, remaining poblanos and 1/3 cup water (dbl for 4 ppl). Cook, stirring often, until poblanos are tender, 4-5 min. Season with salt and pepper, to taste.

Add sour cream and half the lime zest to a small bowl. Season with salt and pepper, then stir to combine. Fluff rice with a fork, then stir in remaining lime zest. Divide rice between bowls. Top with pork and veggies, then dollop salsa and lime crema over top. Sprinkle with feta. Squeeze over a lime wedge, if desired.