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 serve.

While rice cooks, wash and dry produce.

Dice tomato into ¼-inch pieces. Halve, peel, and dice onion into ¼-inch pieces. Finely chop cilantro, including tender stems. Zest and quarter lime.

In a small bowl, combine tomato, half the onion, half the cilantro, a large drizzle of olive oil, juice from half the lime, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion, salt, and pepper. Cook, stirring occasionally, until fragrant and slightly softened, 2-3 minutes.

Stir in beef*, chipotle puree, garlic powder, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (If there’s excess grease in your pan, carefully pour it out.)

Keep covered off heat until ready to serve.

While beef cooks, in a second small bowl, combine sour cream and half the cumin (all for 4 servings); add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.

Fluff rice with a fork; stir in lime zest.

Divide rice between plates. Top with beef, Mexican cheese blend, crema, pico de gallo, and remaining cilantro. Serve with remaining lime wedges on the side.