• Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water. 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, stock powder and 1 tbsp (2 tbsp) butter. 
• 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, 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.
• When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers.
• Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp. 
• Season with salt and pepper.
• Transfer veggies to a plate and cover to keep warm.

• To the pan, add 1/2 tbsp (1 tbsp) oil, then protein shreds.
• Cook for 6-8 min, tossing occasionally, until cooked through.**
• Season with salt and pepper.

• Reduce heat to medium.
• To the pan with protein shreds, add Mexican Seasoning, garlic, ketchup and 2 tbsp (4 tbsp) water. Cook for 1 min, stirring often, until fragrant.
• 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 for 2-3 min, until cheese melts.

• Divide protein shred skillet rice between bowls.
• Sprinkle green onions over top.

If you've opted to get plant-based protein shreds, cook the same way as the recipe instructs you to cook beef and pork mix, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.