Place 11/2 cups water and 2 TBSP butter in a small pot. Bring to a boil, then add rice and stir once. Reduce heat to low, bring to a gentle simmer, and cover. Cook until tender, about 15 minutes. Turn off heat; keep covered until ready to serve.

While rice cooks, wash and dry all produce. Halve, peel, and thinly slice onions; finely mince a few slices until you have 4 TBSP. Halve, core, and seed bell peppers, then thinly slice. Dice tomatoes. Finely chop cilantro. Halve one lime; cut other lime into wedges.

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onions and bell peppers. Cook, stirring, until just softened, 3-4 minutes.

Add another large drizzle of oil to pan with veggies. Tear pork into smaller pieces and toss into pan. Season pork and veggies with salt, pepper, and Fajita Spice. Cook, stirring, until pork is warmed through, 2-3 minutes. Stir in stock concentrates and 1 cup water. Bring to a boil, then reduce heat to low and stir in 2 TBSP butter. Let simmer until saucy, 2-4 minutes.

While pork simmers, in a small bowl, combine tomatoes, minced onion, and half the cilantro. (TIP: Add onion to taste—start with 3 TBSP and add more for extra texture.) Squeeze in juice from halved lime. Season with salt and pepper, then toss to combine.

Fluff rice with a fork and season with salt and pepper; divide between plates. Spoon pork, veggies, and their sauce over rice. Top with salsa and cheese. Dollop with sour cream and sprinkle with remaining cilantro. Serve with lime wedges on the side for squeezing over.