Before starting, wash and dry all produce.Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Thinly slice green onions. Cut tomato into 1/4-inch pieces. Core, then cut pepper into 1/4-inch slices. Zest half the lime (whole lime for 4 ppl). Cut into wedges. Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then tomato sauce base and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water. Cover and 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 from heat. Season rice with 1/2 tsp (1 tsp) garlic salt, then stir in tomatoes. Cover and set aside.

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

Add 1 tbsp (2 tbsp) oil to the same pan, then protein shreds. Cook, flipping once or twice, until crispy, 5-6 min.** (NOTE: Cook in batches, if necessary.)Add Mexican Seasoning and 1/4 tsp (1/2 tsp) chipotle powder (NOTE: Reference heat guide). Cook, stirring often, until fragrant and shreds are coated, 1-2 min. Season with 1/4 tsp (1/2 tsp) salt and pepper.Remove from heat.

Once rice is tender, fluff with a fork. Stir in half the green onions, then season with salt and pepper, to taste.

Divide Mexican-style red rice between bowls. Top with protein shreds and peppers.Sprinkle with cheese, then dollop with lime crema. Sprinkle with remaining green onions.Squeeze a lime wedge over top, if desired.