Wash and dry produce.

In a small pot, combine rice, 1¼ cups water (2¼ 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 use in Step 5. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

Meanwhile, halve, core, and thinly slice green pepper into strips. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Drain pineapple; roughly chop.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 3-4 minutes.

Stir in half the garlic powder and ¼ cup water. Cook, stirring, until pepper is slightly softened and water evaporates, 2-3 minutes.

Turn off heat; transfer to a small serving bowl. Wipe out pan.

Heat a drizzle of oil in pan used for green pepper over medium-high heat. Add beef*, scallion whites, Mexican Spice Blend, and remaining garlic powder. Cook, breaking up meat into pieces, until scallions are slightly softened, 1-2 minutes. Carefully drain any excess grease from pan.

Stir in tomato paste, stock concentrate, and ¼ cup water (½ cup for 4 servings). Cook, stirring, until beef is cooked through, 3-4 minutes. Turn off heat. Stir in juice from half the lime.

Stir 1 TBSP butter (2 TBSP for 4 servings) into rice until melted and combined; fluff with a fork.

Serve rice, beef, green pepper, pineapple, scallion greens, Mexican cheese blend, sour cream, hot sauce, and remaining lime wedges family style and let everyone build their own bowl. (Don't forget to serve with any extra items you may have ordered to build out your meal!)