Before starting, wash and dry all produce. Add rice, half the garlic powder, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. 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.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Thinly slice green onions, keeping white and green parts separate. Cut half the lime into wedges (whole lime for 4 ppl). Cut tomato into 1/2-inch pieces. Add tomatoes to a medium bowl. Squeeze a lime wedge over top, then 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 beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add salsa and sprinkle remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp sugar (dbl for 4 ppl) into the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste. Transfer beef to a plate, then cover to keep warm.

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add green onion whites. Cook, stirring often, until slightly softened, 30 sec. Season with salt and pepper.

Add rice to the pan with peppers and green onions. Sprinkle remaining Enchilada Spice Blend over top. Cook, stirring constantly, until fragrant, 1-2 min. Season with salt and pepper, to taste.

Season tomatoes with salt and pepper, to taste, then toss to coat. Divide rice between bowls. Top with beef and tomatoes. Dollop guacamole over top. Sprinkle with feta and remaining green onions. Squeeze a lime wedge over top, if desired.