• Wash and dry all produce. • In a small pot, combine rice, 3/4 cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until step 4.

• While rice cooks, halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP. Dice tomato. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice poblano crosswise into strips. • In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper. • 4 SERVINGS: Mince onion slices until you have 3 TBSP.

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, and a pinch of salt; cook until veggies are browned and softened, 5-7 minutes. • Stir in beans and their liquid, stock concentrate, Southwest Spice, a big pinch of salt (we used 1/2 tsp kosher salt), and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat. • 4 SERVINGS: Use 1 tsp kosher salt.

• Fluff rice with a fork; stir in lime zest and remaining cilantro. Season with salt and pepper. • Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

• Place tortillas on a clean work surface. Add 1/3 cup rice in a line to the bottom third of each tortilla. Top rice with 1/2 cup filling (you’ll have some left over—serve on the side!) and sprinkle with Monterey Jack. Add a dollop of smoky red pepper crema, a bit of pico de gallo, and half the guacamole (save the rest for serving). • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos. • TIP: For less mess, place each tortilla on a large piece of aluminum foil before rolling and wrap up with foil. Simply unwrap as you eat!

• Halve burritos on a diagonal; divide between plates with remaining rice, filling, smoky red pepper crema, pico de gallo, and guacamole. Serve with remaining lime wedges on the side.