• Wash and dry produce. • Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.

• In a small pot, combine rice, 3⁄4 cup water (11⁄2 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. **Place cauliflower rice in a medium microwave-safe bowl (large bowl for 4). Cover bowl tightly with plastic wrap and poke a few holes in wrap. Microwave until tender, 5 minutes. Carefully uncover (watch out for steam!) and season generously with salt and pepper. Keep covered until ready to serve. (Save jasmine rice for another use.)**

• While rice cooks, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine sour cream and 1⁄4 tsp Southwest Spice (1⁄2 tsp for 4 servings; you’ll use more in the next step). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. • Add half the remaining Southwest Spice (you’ll use the rest in the next step), 2 TBSP water (4 TBSP for 4 servings), salt, and pepper. Cook until water has mostly evaporated and veggies are coated, 1-2 minutes. • Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in Tex-Mex paste and remaining Southwest Spice until combined. Add 1⁄4 cup water (1⁄3 cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes more. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Divide rice between bowls and top with beef mixture, veggies, Monterey Jack, pico de gallo, and crema. Serve with remaining lime wedges on the side.