In a small pot, combine rice, 1¼ cups water (2¼ 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. 

Drain beans. Dice tomato into ¼-inch pieces. Zest and quarter lime. Roughly chop cilantro.

Heat a large drizzle of oil in a large pan over medium-high heat. Add turkey*, Fajita Spice Blend, a pinch of salt, and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes.

Stir in beans and ¼ cup water (½ cup for 4 servings). Cook, stirring occasionally, until beans are warmed through, 1-2 minutes.

While turkey cooks, in a small bowl, combine tomato, juice from half the lime, as much cilantro and lime zest as you like, a pinch of salt, and pepper. Set aside.

Place queso blanco in a medium microwave-safe bowl and cover tightly with plastic wrap. Microwave until warmed through, 25-30 seconds. TIP: If needed, microwave in 5-10 second intervals, stirring in between.

Fluff rice with a fork.

Divide rice between bowls; top with turkey and beans. Drizzle with queso blanco and top with tomato salsa. Squeeze remaining lime wedges over bowls and serve.