• Wash and dry all produce. • Finely dice tomato. Halve, peel, and thinly slice onion; finely chop a few slices until you have 2 TBSP. Zest and quarter lime. Halve, deseed, and finely chop jalapeño. (TIP: Leave seeds in if you prefer more spice!) Peel and finely chop garlic.

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small bowl, combine tomato, chopped onion, half the lime zest, a squeeze of lime juice, a drizzle of olive oil, and as much jalapeño as you like. Season generously with salt and pepper. Set aside.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sliced onion and a big pinch of salt. Cook, stirring, until slightly softened, 2-3 minutes. • Add beef*, garlic, Southwest Spice, and another big pinch of salt. (TIP: If you like things spicy, add any remaining jalapeño.) Cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes. (If there’s excess grease in your pan, carefully pour it out.) • Stir in tomato paste and stock concentrate, then add ¼ cup water (1⁄3 cup for 4 servings). Cook until slightly thickened, 1-2 minutes more. • Stir in 1 TBSP butter; turn off heat.

• While beef cooks, in a second small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and remaining lime zest. Season with salt and pepper. • Divide rice between bowls. Top with beef mixture, Monterey Jack, salsa, and crema. Serve with tortilla chips and remaining lime wedges on the side.