If you're lucky enough to have leftovers for the next day, tossing the chopped avocado with a bit of lime juice will keep them from oxidizing (turning brown). Wash and dry all produce.* In a medium pot, bring 1 1/2 cups water (dbl for 4 ppl) to a boil. Halve the tomatoes. Zest, then juice the lime(s). Peel, then mince or grate the garlic. Thinly slice the green onions. Finely chop the cilantro. Peel and cut the avocado(s) into 1/2- inch pieces.

Add the rice to the boiling water. Reduce the heat to low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the turkey. Season with salt and pepper. Cook, breaking up the turkey into smaller pieces, until golden-brown, 4-5 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F.**)

Add the corn to the pan and cook until the corn is golden-brown, 2-3 min. Reduce the heat to medium. Stir in the Mexican seasoning, garlic and 2 tbsp water (dbl for 4 ppl). Cook until fragrant, 1-2 min.

When the rice is done, fluff with a fork and season with salt. Stir in half the green onions, half the lime zest and half the cilantro. In a small bowl, combine the sour cream, half the lime juice and remaining lime zest. In a medium bowl, combine the tomatoes, avocado, remaining green onions, remaining cilantro and remaining lime juice. Season with salt and pepper.

Divide the rice between bowls and top with the turkey mixture and pico de gallo. Dollop with the lime crema.