Before starting, wash and dry all produce. Add broth concentrate, 1 1/4 cups water and 1/4 tsp garlic salt (dbl both for 4 ppl) to a medium pot. Stir to combine. Cover and bring to a boil over high heat. Once boiling, add rice, then 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, cut tomato into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onions, keeping whites and greens separate. Cut half the lime into wedges (whole lime for 4 ppl). Add tomatoes to a medium bowl. Squeeze a lime wedge over top, then toss to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add salsa. Sprinkle 1/2 tsp garlic salt, 1/4 tsp sugar (dbl both for 4 ppl) and half the Enchilada Spice Blend over top. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste. Transfer beef to a plate and cover to keep warm.

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add green onion whites. Cook, stirring often, until slightly softened, 30 sec. Season with remaining garlic salt and pepper.

Add rice to the pan with peppers and green onions. Sprinkle remaining Enchilada Spice Blend over top. Cook, stirring constantly, until fragrant, 1-2 min. Season with salt and pepper, to taste.

Divide rice between bowls. Top with beef and tomatoes. Dollop guacamole over top. Sprinkle with feta and remaining green onions. Squeeze a lime wedge over top, id desired.