Before starting, add 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Once water is boiling, add rice, stock powder and 1 tbsp (2 tbsp) butter. Stir to combine.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.Peel, then mince or grate garlic.Finely chop green onion.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.Transfer veggies to a plate and cover to keep warm.

Add 1/2 tbsp (2 tbsp) oil, then beef and pork mix. Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Reduce heat to medium.Add Mexican Seasoning, garlic, ketchup and 2 tbsp (4 tbsp) water to the pan with beef and pork. Cook, stirring often, until fragrant, 1 min.When rice is done, add veggies and rice to the pan. Season with salt and pepper, then stir to combine.Reduce heat to low, then sprinkle cheese over top. Cover and cook until cheese melts, 2-3 min.

Divide beef and pork skillet rice between plates.Sprinkle green onions over top.