• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Halve, peel, and finely dice onion. Trim and halve zucchini lengthwise; scoop out seeds with a spoon and discard.

• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add 3/4 of the onion; season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add rice and Southwest Spice; stir to coat. • Stir in stock concentrate, 11/4 cups water (21/4 cups for 4), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.

• While rice cooks, place zucchini on a baking sheet. Rub all over with a drizzle of olive oil. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and tender, 15-20 minutes.

• Meanwhile, dice tomato. Roughly chop cilantro. Zest and halve lime. • In a small bowl, combine tomato, half the cilantro, a squeeze of lime juice to taste, and as much remaining onion as you like. Season with salt and pepper. • In a separate small bowl, combine guacamole, lime zest, and half the sour cream (save the rest for serving). Squeeze in lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Once zucchini is tender, remove baking sheet from oven. Heat broiler to high. • Fluff rice with a fork and season with salt and pepper. TIP: Stir in 1 TBSP butter (2 TBSP for 4 servings) for extra richness. • Flip over zucchini and stuff with as much rice as will fit (there will be plenty left over). Evenly top with pepper jack. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.

• Divide remaining rice between plates and top with stuffed zucchini. Top with avocado crema, pico de gallo, remaining cilantro, and a dollop of remaining sour cream. Drizzle with hot sauce if desired and serve.