Wash and dry produce.

Dice tomato into ¼-inch pieces. Peel and mince or grate garlic. Drain beans.

In a medium pot (large pot for 4 servings), combine rice, tomato, garlic, beans, stock concentrate, ¾ cup water, 1 tsp Fajita Spice Blend (you’ll use more later), and a pinch of salt (1½ cups water and 2 tsp Fajita Spice Blend for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20-22 minutes.

Keep covered off heat until ready to serve.

While rice cooks, roughly chop cilantro. Quarter lime.

In a small bowl, combine sour cream, cilantro, and juice from one lime wedge (two wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.

Pat pork* dry with paper towels and season all over with 1 tsp Fajita Spice Blend (2 tsp for 4 servings), salt, and pepper. (Use the rest of the Fajita Spice Blend as you like.)

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If pork starts to brown too quickly, lower the heat and cover pan.

Transfer to a cutting board to rest.

Pat chicken* dry with paper towels. Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side.

Fluff rice and beans with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings).

Slice pork crosswise.

Divide rice and beans and pork between plates in separate sections. Pour any resting juices over pork and drizzle with crema. Serve with any remaining lime wedges on the side.

Slice chicken crosswise.