• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 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 1⁄4-inch pieces. Halve, peel, and dice onion into 1⁄4-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.