In a small pot, combine 3/4 cup water and 1 TBSP butter. (For 4 servings, combine 11/2 cups water and 2 TBSP butter.) Bring to a boil, then stir in rice. Cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Halve, core, and thinly slice bell pepper into strips. Dice tomato. Finely chop cilantro leaves and stems. Quarter lime.

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

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

While pork simmers, in a small bowl, combine tomato, minced onion, half the cilantro, juice from half the lime, salt, and pepper.

Fluff rice with a fork; season with salt and pepper. Divide between plates. Top with pork mixture, salsa, and Monterey Jack. Dollop with sour cream and sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.