• 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, 3⁄4 cup water (1 1⁄2 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 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. **Open package of chicken* and drain off any excess liquid. Swap in chicken or turkey* for beef; cook, stirring frequently (no need to break up chicken into pieces!), until cooked through, 4-6 minutes.**

• To pan with beef, stir in tomato paste and stock concentrate, then add 1⁄4 cup water (1/3 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. ***Ground Poultry is fully cooked when internal temperature reaches 165°.***