Before starting, wash and dry all produce.Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Thinly slice green onions. Cut tomato into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, then mince or grate garlic.

Heat a medium pot over medium heat. When hot, add 1 tbsp oil, then half the garlic, tomato sauce and rice. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/3 cups water (2 1/2 cup for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then Beyond Meat®. Break up patties into bite-sized pieces, then add Mexican seasoning and remaining garlic. Cook, until slightly crispy, 5-6 min.** Season with salt and pepper. Remove the pan from heat.

While Beyond Meat® cooks, whisk together lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add kale slaw mix and tomatoes. Toss to combine. Combine lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.

When rice is tender, fluff with a fork. Stir in half the green onions, then season with salt and pepper. Divide Mexican rice between bowls. Top with Beyond Meat® and sprinkle over cheese. Top with kale slaw and a dollop of lime crema. Sprinkle over remaining green onions. Crush over some tortilla chips and squeeze over a lime wedge, if desired. Serve remaining tortilla chips on the side.