• Wash and dry all produce. • Zest and quarter lime. Drain pineapple. (TIP: Save the pineapple juice for adding to smoothies or cocktails!) Quarter tomatoes. Pick cilantro leaves from stems; finely chop leaves and stems, keeping them separate. Halve, peel, and finely chop shallot. Finely chop jalapeño, removing ribs and seeds for less heat. Drain and rinse beans.

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small bowl, combine smoky red pepper crema with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • In a separate small bowl, combine pineapple, tomatoes, half the cilantro leaves, half the shallot, juice from remaining lime, and as much jalapeño as you like. Season with salt and pepper.

• Transfer beans to a medium bowl; mash with a potato masher or fork until almost smooth. TIP: It’s okay if there are still some larger pieces. • Add tempura mix, Southwest Spice, garlic powder, ¾ tsp salt, and 1⁄3 cup water (1½ tsp salt and 2⁄3 cup water for 4 servings); stir until thoroughly combined. TIP: Batter should be very thick but not dry; add a splash of water if necessary. • Stir in cilantro stems and remaining shallot. Season with pepper.

• Heat a drizzle of oil in a large, heavybottomed pan over medium-high heat. Add ¼-cup scoops of batter and lightly press down to form small patties. (TIP: You may need to work in batches.) Cook until golden brown and crisp, 3-4 minutes per side.

• Fluff rice with a fork and stir in lime zest, 1 TBSP butter (2 TBSP for 4 servings), and remaining cilantro leaves. Season with salt. • Divide rice between plates and top with fritters and salsa. Drizzle with crema and serve.