Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then rice, half the garlic salt and 1 tsp (2 tsp) Tex-Mex Paste. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, drain and rinse beans. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Season with salt and pepper. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**

Add beans, poblanos, onions, remaining Tex-Mex Paste, remaining garlic salt and 1/3 cup (2/3 cup) water to the pan with pork. Cook, stirring often, until poblanos are tender, 4-5 min. Season with salt and pepper, to taste.

Meanwhile, add sour cream, half the lime zest, 1/2 tsp (1 tsp) lime juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine.

Fluff rice with a fork, then stir in remaining lime zest. Divide rice between bowls. Top with pork and veggies, then dollop salsa and lime crema over top. Sprinkle with feta. Squeeze a lime wedge over top, if desired.