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 poblano into strips. Dice tomato. Zest and quarter lime (quarter both limes for 4).

In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a big 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.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion. Cook, stirring occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

While veggies cook, in a small bowl, combine minced onion, tomato, and a squeeze of lime juice to taste. Season with salt and pepper. In a separate small bowl, combine sour cream and 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.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Stir in tomato paste, Southwest Spice, and 1/4 cup water (1/3 cup for 4 servings). Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes. Season with salt and pepper.

Fluff rice with a fork and stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide between bowls and top with beef mixture, veggies, Monterey Jack, and pico de gallo. Drizzle with crema and dollop with guacamole. Serve with remaining lime wedges on the side.