Before starting, wash and dry all produce. 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 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 oil (dbl for 4 ppl), then tomato sauce base and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl). 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 the pot from heat. Season rice with 1/2 tsp garlic salt (dbl for 4 ppl), 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 oil (dbl for 4 ppl), 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 oil (dbl for 4 ppl) to the same pan, then Beyond Meat®. Break up patties into bite-sized pieces, then add Mexican Seasoning and 1/4 tsp chipotle powder (dbl for 4 ppl). Cook, stirring occasionally, until slightly crispy, 5-6 min.** Season with 1/4 tsp salt (dbl for 4 ppl) and pepper. Remove the pan 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 Beyond Meat® and peppers. Sprinkle with cheese, then top with a dollop of lime crema. Sprinkle with remaining green onions. Squeeze a lime wedge over top, if desired.