Before starting, wash and dry all produce. 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 remaining lime 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.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 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 Beyond Meat®. Break up patties into bite-sized pieces, then add Mexican Seasoning and 1/4 tsp (1/2 tsp) chipotle powder.Cook, stirring occasionally, until Beyond Meat® is slightly crispy, 5-6 min.** Season with 1/4 tsp (1/2 tsp) salt and pepper.Remove from heat.

Once rice is tender, fluff with a fork. Season with salt and pepper, to taste.

Divide Mexican-style red rice between bowls. Top with Beyond Meat® and peppers.Sprinkle with cheese, then dollop with lime crema. Squeeze a lime wedge over top, if desired.