• Before starting, preheat the oven to 425°F. Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
• Using a strainer, rinse rice until water runs clear. 
• Once boiling, add rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• While rice cooks, halve tomatoes.
• Thinly slice green onions, keeping whites and greens separate.
• Zest and juice half the lime. Cut remaining lime into wedges.
• In a small bowl, combine guacamole and lime juice. Season with salt and pepper. Stir to combine.

• To a parchment-lined baking sheet, add tortilla chips. Drizzle 1 tsp (2 tsp) oil over top. Sprinkle half the Smoked-Paprika Garlic Blend over top. Toss to coat.
• Toast chips in the middle of the oven for 4-6 min, stirring halfway through, until lightly golden. 

• Meanwhile, heat a medium non-stick pan (use a large pan for 4 servings) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, beef, tomatoes, green onion whites and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper. Cook for 4-6 min, stirring often, breaking up beef and pressing gently on tomatoes until they have softened and beef is cooked through.**
• Add Tex-Mex paste and 1/4 cup (1/2 cup) water. Stir to mix.
• Bring to a simmer.

• Once simmering, make two 3-inch-wide wells (four wells for 4 servings) in the base. Place 1/2 tbsp butter in each well.
• Crack eggs over butter into wells. Season eggs with salt and pepper.
• Cover and cook until egg whites are set, 2-4 min. (NOTE: The yolk will still be runny. ) 

• Fluff rice with fork. Stir in lime zest.
• Divide rice and chips between bowls.
• Top with egg and tomato mixture.
• Top with a drizzle of chipotle sauce, guacamole, sour cream, feta and remaining green onions.
• Squeeze a lime wedge over top.

If you've opted to add beef, heat a medium non-stick pan (use a large pan for 4 servings) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, beef, tomatoes, green onion whites and remaining Smoked Paprika-Garlic Blend. Season with salt and pepper. Cook for 4-6 min, stirring often, breaking up beef and pressing gently on tomatoes until they have softened and beef is cooked through.** Continue with recipe as written.