Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the garlic salt and 1 tsp Mexican Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) 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.

While rice cooks, drain and rinse beans. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

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

Add remaining Mexican Seasoning and remaining garlic salt. Cook, stirring often, until fragrant, 30 sec. Add beans, poblanos, 1/3 cup water (dbl for 4 ppl) and 1 tbsp jalapeños. (NOTE: Reference heat guide.) Cook, stirring often, until poblanos are tender, 4-5 min. Season with salt and pepper, to taste.

While pork and veggies cook, add sour cream, half the lime zest, 1/2 tsp lime juice and 1/4 tsp sugar (dbl both for 4 ppl) 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.