Adjust rack to top position and heat broiler to high or oven to 500 degrees. Wash and dry all produce. In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Meanwhile, halve, peel, and thinly slice onion. Core, deseed, and dice green pepper. Dice tomato. Zest and quarter lime (quarter both limes for 4).

In a small bowl, combine sour cream, lime juice to taste, and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency. In a separate small bowl, combine tomato, a drizzle of olive oil, a pinch of salt, and lime juice and zest to taste.

Heat a large drizzle of oil in a large, preferably ovenproof, pan over mediumhigh heat. Add sausage and cook, breaking up meat into pieces, 1-2 minutes. Add onion, green pepper, and Southwest Spice. Cook, stirring, until veggies are lightly browned and sausage is cooked through, 5-7 minutes.

Add cooked rice, stock concentrate, 1 TBSP butter (2 TBSP for 4 servings), and 1/4 cup water (1/3 cup for 4) to pan. Stir to thoroughly combine. TIP: If pan isn’t ovenproof, transfer mixture now to a baking dish.

Top sausage mixture with pepper jack. Broil or bake until cheese is bubbly, 2-3 minutes.

Top broiled sausage mixture with salsa and crema. Drizzle with hot sauce if desired. Serve with any remaining lime wedges on the side.