• Cut tomato into 1/4-inch pieces.
• Core, then cut pepper into 1/4-inch slices.
• Zest half the lime (whole lime for 4 ppl). Cut remaining lime into wedges.
• Add lime zest and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

• Heat a medium pot over medium heat.
• When the pot is hot, add 1 tbsp (2 tbsp) oil, then tomato sauce base and rice. Cook, stirring often, until fragrant, 1-2 min.
• Add 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
• Once boiling, reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat.
• Season rice with half the garlic salt (use all for 4 ppl), then stir in tomatoes. Cover and set aside.

• Meanwhile, heat a large non-stick pan over medium-high heat.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender-crisp, 3-4 min.
• Season with salt and pepper.
• Transfer to a plate, then cover to keep warm.

• Add 1 tbsp (2 tbsp) oil to the same pan, then Beyond Meat® patties. 
• Break up patties into bite-sized pieces, then add Mexican Seasoning and 1/4 tsp (1/2 tsp) chipotle powder. (NOTE: Reference heat guide.)
• Cook, stirring occasionally, until Beyond Meat® is slightly crispy, 5-6 min.** Season with 1/4 tsp (1/2 tsp) salt and pepper.
• Remove from heat.

• Once rice is tender, fluff with a fork.
• Season with salt and pepper..

• Divide Mexican-style red rice between bowls. Top with Beyond Meat® and peppers.
• Sprinkle with cheese, then dollop with lime crema. 
• Squeeze a lime wedge over top, if desired.

If you've opted for double Beyond Meat®, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of Beyond Meat®.