• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Peel and mince or grate garlic. Halve, peel, and finely dice onion; reserve 2 TBSP (4 TBSP for 4 servings) in a small bowl for step 5. Core, deseed, and dice green pepper into 1⁄2-inch pieces. Drain and rinse beans. Finely dice tomato. Roughly chop cilantro. Quarter lime.

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and 2 TBSP remaining onion (4 TBSP for 4 servings); cook, stirring constantly, until garlic is fragrant and onion is translucent, 1-3 minutes. Stir in rice and half the tomato paste (all for 4); cook, stirring, until rice is evenly coated, 30-60 seconds more. • Stir in 1 1⁄4 cups water, 1 tsp Southwest Spice Blend, and 1 tsp salt (use 2 1⁄4 cups water, 2 tsp Southwest Spice Blend, and 2 tsp salt for 4). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Pat chicken* dry with paper towels and season all over with Mexican Spice Blend, salt, and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and almost cooked through, 2-3 minutes. • Add green pepper and remaining onion; cook, stirring, until slightly softened, 3-4 minutes. • Add half the beans (all for 4 servings), half the Mexican cheese blend, remaining Southwest Spice Blend, and 1⁄2 cup water (3⁄4 cup for 4). Cook, stirring, until filling has thickened and chicken is cooked through, 2-4 minutes more. Remove from heat; taste and season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-11-inch baking dish or large ovenproof pan. (For 4 servings, use a 9-by-13-inch dish or two smaller ones.) • Pour enchilada sauce over enchiladas to thoroughly coat. (You might not need all the sauce.) Top with remaining Mexican cheese blend. Bake on top rack until sauce is bubbly and cheese melts, 6-8 minutes.

• While enchiladas bake, stir tomato, cilantro, and a squeeze of lime juice to taste into bowl with reserved onion; season with salt and pepper. • In a second small bowl, combine sour cream with a squeeze of lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Top enchiladas with lime crema and as much pico de gallo as you like. Divide rice between plates. (TIP: Spoon some pico on top of your rice for an extra hit of tomato.) Serve enchiladas directly from baking dish with remaining lime wedges on the side.