• Before starting, wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• Add rice, half the garlic powder, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high. 
• Once boiling, reduce heat to low. Cover and cook 13-15 min, until rice is tender and liquid is absorbed. 
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Cut half the lime (whole lime for 4 servings) into wedges. 
• Cut tomato into 1/2-inch pieces.
• To a medium bowl, add tomatoes. Squeeze a lime wedge over top, then toss to coat.

• 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 for 6-8 min, flipping once or twice, until cooked through.** 
• Add salsa and sprinkle remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp (1/2 tsp) sugar into the pan.
• Cook 1-2 min, stirring often, until sauce thickens slightly. Season with salt and pepper. 
• Transfer protein shreds to a plate, then cover to keep warm.

• Reheat the same pan over medium-high. 
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. 
• Cook 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper. 

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

• Season tomatoes with salt and pepper, then toss to coat.
• Divide rice between bowls. Top with protein shreds and tomatoes.
• Dollop sour cream over top, then sprinkle with feta.
• Squeeze a lime wedge over top.

If you've opted to get plant-based protein shreds, cook for 6-8 min, flipping once or twice, until cooked through.** Disregard instructions to drain excess fat. Follow the rest of the recipe as written.