• Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a 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, halve, peel, and cut onion into 1⁄4-inch-thick wedges. Trim scallions; cut whites into 1-inch batons and thinly slice greens. Using kitchen shears, trim stems from shishito peppers. Zest and quarter lime.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion wedges, scallion whites, shishito peppers, salt, and pepper. Cook, stirring constantly, until onion and scallions are softened and peppers are charred, 10-12 minutes. TIP: If pan seems dry, add another drizzle of oil. • Stir in Fajita Spice Blend and a splash of water; cook, stirring, until peppers are coated, about 1 minute. Transfer to a plate.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • In a small bowl, combine sour cream and juice from one lime wedge (two wedges for 4 servings). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Fluff rice with a fork; stir in lime zest. • Divide tortillas between plates and fill with fajita veggies. Top with Mexican cheese blend; drizzle with as much crema and hot sauce as you like. Top with scallion greens and a squeeze of lime juice. Serve with rice and remaining lime wedges on the side.