• In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 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 serve.

• While rice cooks, wash and dry produce. • Finely dice tomato. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince one wedge until you have 1 TBSP (2 TBSP for 4 servings). Core, deseed, and dice poblano into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

• In a small bowl, combine tomato, minced onion, and half the vinegar (all for 4 servings). Season with salt. • Place smoky red pepper crema in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. • Transfer to a plate.

• Heat a drizzle of oil in same pan over medium-high heat. Add pork*, scallion whites, and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes. • Stir in Tex-Mex paste and 1⁄4 cup water (1⁄3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes more. **Simply cook through this step as instructed, swapping in beef for pork.**

• Fluff rice with a fork. Season with salt and pepper. TIP: Stir in 1 TBSP butter (2 TBSP for 4 servings) for extra richness. • Divide rice between bowls and top with veggies, pork, salsa, crema, and any remaining sauce from pan. Garnish with scallion greens and serve.