• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Drain and rinse beans.

• Place rice, beans, Old El Paso Mild Red Enchilada Sauce, stock concentrate, and 1⁄3 cup water (2⁄3 cup for 4 servings) in an 8-by-8-inch baking dish (use a 9-by-13-inch dish for 4). Season with 1/4 tsp salt (1/2 tsp for 4) and pepper. Stir to combine, then cover tightly with foil. • Bake on top rack until rice is tender, 35-40 minutes.

• Meanwhile, thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and halve lime; cut one half into wedges. Mince cilantro. • In a small bowl, combine jalapeño, juice from half the lime, 1/4 tsp sugar, and a small pinch of salt; toss to coat. Microwave for 30 seconds; set aside to pickle, stirring occasionally, until ready to serve. • In a separate small bowl, combine sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Carefully remove foil from baking dish. Fluff rice and beans with a fork. • Crumble tortilla chips and sprinkle Mexican cheese over rice and beans. Drizzle with zesty crema. Sprinkle with cilantro and as much pickled jalapeño (draining first) as you like. Serve with remaining lime wedges on the side.