• Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Drain pineapple, reserving juice; roughly chop. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.

• 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, in a small bowl, combine minced onion, chopped pineapple, half the cilantro, and a big squeeze of lime juice. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; season with half the Southwest Spice Blend (you’ll use the rest in the next step), salt, and pepper. Cook, stirring occasionally, until veggies are browned and softened, 7-9 minutes. TIP: If seasoning begins to brown too quickly, add a splash of water. • Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add turkey*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up meat into pieces and stir in Tex-Mex paste, remaining Southwest Spice Blend, and reserved pineapple juice. Bring to a simmer and cook until sauce has thickened and turkey is cooked through, 2-3 minutes more. Taste and season with salt and pepper. Turn off heat.

• Fluff rice with a fork; stir in lime zest, remaining cilantro, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls and top with turkey, veggies, and pineapple salsa. Drizzle with smoky red pepper crema and serve with remaining lime wedges on the side. ***Ground Turkey is fully cooked when internal temperature reaches 165º.***