• 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, 2 TBSP water (3 TBSP for 4 servings), and juice from half the lime.

• In a medium bowl, combine cilantro, scallions, chopped pineapple, 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 (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. Wipe out pan. Swap in chicken for pork; cook 3-5 minutes per side.

• Return pan used for pork to mediumhigh heat. Add pineapple juice mixture and bring to a simmer. Cook until slightly reduced, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

• 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, then garnish with pineapple salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side.