• In a small pot, combine rice, ¾ cup water (1½ 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, drain corn, then pat very dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat; transfer corn to a large bowl and cover to keep warm. Wipe out pan.

• Meanwhile, wash and dry produce. • Quarter lime. Mince jalapeño, removing ribs and seeds for less heat.

• Heat a drizzle of oil in pan used for corn over medium-high heat. Add pork*, Southwest Spice Blend, half the chili powder (you’ll use the rest in the next step), and a big pinch of salt. Cook, breaking up meat into pieces, until pork is browned, 3-5 minutes. • Stir in stock concentrate and ¼ cup water (1/3 cup for 4 servings). Bring to a simmer and cook until pork is saucy and cooked through, 2-3 minutes more. Season with salt and pepper. Remove pan from heat. **Swap in turkey or beef for pork.**

• While pork cooks, stir mayonnaise, half the Monterey Jack (save the rest for serving), remaining chili powder, and juice from half the lime into bowl with charred corn. • Season with salt and pepper to taste. Add another squeeze of lime juice if desired. Stir in as much jalapeño as you like.

• Fluff rice with a fork; season with salt and pepper. • Divide rice between bowls and top with pork, corn esquites, and remaining Monterey Jack. • Dollop with sour cream. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over dish. For extra heat, sprinkle with any remaining jalapeño if desired. Serve with any remaining lime wedges on the side. ***Ground Beef is fully cooked when internal temperature reaches 160º.***