Wash and dry 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 for more spice!) Peel and finely chop garlic.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big 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, 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 Blend, and another big pinch of salt. TIP: If you like things spicy, add any remaining jalapeño.

Using a spatula, arrange beef into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up into pieces; cook, stirring occasionally, until beef is cooked through, 3-4 minutes more. TIP: If there’s excess grease in your pan, carefully pour it out.

To pan with beef, stir in tomato paste and stock concentrate, then add ¼ cup water (⅓ cup for 4 servings). Cook until slightly thickened, 1-2 minutes more.

Stir in 1 TBSP butter until melted; 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 remaining lime zest and 1 TBSP butter (2 TBSP for 4 servings). 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.