• 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. **Swap in chicken or steak for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 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 or steak against the grain.** ***Chicken is fully cooked when internal temperature reaches 165°.***