• Wash and dry produce. • In a small pot, combine rice, 11⁄4 cups water (21⁄4 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. • Keep covered off heat until ready to serve.

• While rice cooks, drain pineapple over a small bowl, reserving juice; roughly chop. Zest and quarter lime. Roughly chop cilantro. Trim and thinly slice scallions. • To bowl with pineapple juice, stir in Tex-Mex paste, juice from half the lime, and 2 TBSP water (3 TBSP for 4 servings).

• In a medium bowl, combine chopped pineapple, cilantro, scallions, and a squeeze of lime juice to taste. Season with salt and pepper.

• Pat pork* dry with paper towels and season all over with half the Southwest Spice Blend (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If seasoning begins to burn before pork is cooked through, reduce heat to medium. • Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan. Swap in chicken* or steak* for pork; cook chicken until browned and cooked through, 4-6 minutes per side, or cook steak to desired doneness, 5-7 minutes per side.

• Return pan used for pork to medium- high heat. Add Tex-Mex paste mixture and bring to a simmer. Cook, stirring occasionally, until slightly reduced, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Use pan used for chicken or steak here.

• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Thinly slice pork crosswise. • Divide rice between bowls and top with pork. Drizzle pork with pan sauce; garnish with pineapple salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side. Thinly slice chicken or steak against the grain. Chicken is fully cooked when internal temperature reaches 165°.