• Before starting, wash and dry all produce. 
• Zest, then juice half the lime.
• Cut remaining lime into wedges.
• Roughly chop spinach.
• Halve tomatoes.

• Using a strainer, rinse rice until water runs clear.
• Heat a medium pot over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then onions, rice and half the Mexican Seasoning.
• Cook for 1-2 min, stirring often, until fragrant.
• Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. 
• Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. 
• Remove from heat. Set aside, still covered.

• Meanwhile, to a small bowl, add sour cream, 1/2 tbsp (1 tbsp) lime juice and 1/4 tsp (1/2 tsp) lime zest. Season with salt and pepper, then stir to combine. 
• Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Set aside.
• To a medium bowl, add tomatoes, remaining lime juice and 1/8 tsp (1/4 tsp) sugar. Toss to coat. 

• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt, pepper and remaining Mexican Seasoning.
• Heat a large non-stick pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** 

• Fluff rice with a fork, then add spinach and 1 tbsp (2 tbsp) butter. Season with salt and pepper.
• Stir for 1 min, until spinach is wilted.
• Divide rice between bowls. 
• Top with shrimp, tomatoes and guacamole. 
• Drizzle with crema.
• Squeeze a lime wedge over top, if you like.

If you've opted to get shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season shrimp in the same way as the tilapia. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) butter, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**