• 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, 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 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. Pick cilantro leaves from stems and roughly chop. 

• 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 1⁄4 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. **Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) 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. 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. Sprinkle with any remaining jalapeño if desired. Dollop with sour cream. Garnish with cilantro. Serve with any remaining lime wedges on the side. ***Ground Meat is fully cooked when internal temperature reaches 160°.***