• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 5.

• Meanwhile, wash and dry produce. • Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄2-inch pieces.

• Heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Carefully discard all but a thin layer of bacon fat (you’ll use this to cook the beans). • While bacon cooks, in a small microwave-safe bowl, combine jalapeño rounds, juice from three lime wedges (six wedges for 4 servings), and 1⁄2 tsp sugar (1 tsp for 4). Cover with plastic wrap and microwave for 30 seconds; set aside to pickle.

• Heat pan with reserved bacon fat over medium heat. (TIP: Add a drizzle of oil if you don’t have enough fat left in pan.) Add scallion whites and minced jalapeño. Cook, stirring occasionally, until fragrant, 30-60 seconds. • Stir in beans and their liquid, stock concentrate, Southwest Spice Blend, salt (we used 1⁄2 tsp; 1 tsp for 4 servings), and pepper. Bring to a simmer and cook, stirring occasionally, until liquid has reduced, 5-7 minutes. • Remove from heat. Stir in juice from remaining lime; taste and season with salt and pepper if desired.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • Fluff rice with a fork; stir in scallion greens, 1 TBSP butter (2 TBSP for 4 servings), and lime zest. Season with salt and pepper.

• Lay tortillas on a clean work surface. Spread guacamole in a line on the bottom third of each tortilla, then top with bacon, tomato, and as much pickled jalapeño as you like. Top with 1⁄3 cup rice and 1⁄4 cup bean mixture per tortilla (you’ll have some rice and beans left over—save for serving); sprinkle with Mexican cheese blend. • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil or parchment paper before rolling, then wrap up with foil or paper. Simply unwrap as you eat!

• Halve burritos crosswise. • Divide burritos and remaining rice between plates; top rice with remaining bean mixture and any remaining pickled jalapeño. Serve. ***Pork is fully cooked when internal temperature reaches 145°.***