• Before starting, 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.
• Wash and dry all produce.
• 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, cut tomatoes into 1/2-inch pieces.
• Zest, then juice lime.
• Thinly slice green onions, keeping green and white parts separate.

• Heat a large non-stick pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook, tossing occasionally for 6-8 min, until cooked through.** 
• Season with salt and pepper.

• Add corn to the pan with protein shreds. Cook for 4-5 min, stirring occasionally, until golden.
• Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp (6 tbsp) water.
• Cook for 1-2 min, stirring often, until fragrant. Remove from heat.

• Meanwhile, in a small bowl, combine sour cream, half the lime juice and half the lime zest. (NOTE: This is your lime crema.)
• To a medium bowl, add tomatoes, green onion whites and remaining lime juice. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)

• Fluff rice with a fork, then add remaining lime zest and remaining green onions. Season with salt, then stir to combine.
• Divide rice between bowls, then top with protein shred mixture and pico de gallo.
• Dollop lime crema and guacamole over top.

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook chicken, tossing occasionally for 6-8 min, until cooked through.**