Before starting, wash and dry all produce. Thinly slice green onions. Cut tomato into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges.

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 the heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Season with 1/2 tsp garlic salt (dbl for 4 ppl). Remove the pot from heat. Set aside, still covered.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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 until slightly crispy, 5-6 min.** Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Remove the pan from heat.

While Beyond Meat® cooks, whisk together lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add coleslaw cabbage mix and tomatoes. Toss to combine. Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine.

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

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