Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While the water comes to a boil, halve tomatoes. Zest, then juice lime. Thinly slice green onions. Finely chop cilantro. Peel, pit, then cut avocado into 1/2- inch pieces. Drain and rinse corn, then pat dry with paper towels.

Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min. Season with salt and pepper.

Add half the corn (use all for 4 ppl) to the pan with the turkey. Cook, stirring occasionally, until corn is golden-brown, 4-5 min. Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

Combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema!) Add tomatoes, avocado, half the green onions, half the cilantro and remaining lime juice to a medium bowl. Season with salt and pepper. Toss to combine. (NOTE: This is your pico de gallo!)

Fluff rice with a fork, then stir in remaining green onions, remaining lime zest and remaining cilantro. Season with salt. Divide rice between bowls and top with turkey mixture and pico de gallo. Dollop with lime crema.