• In a small pot, combine rice, 3/4 cup water (11/2 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. Skip this step! (Save jasmine rice for another use.)

• While rice cooks, wash and dry produce. • Finely dice tomato. Halve, peel, and cut onion into 1/2-inch-thick wedges; mince one wedge until you have 1 TBSP. (For 4 servings, mince a few wedges until you have 2 TBSP.) Zest and quarter lime. Core, deseed, and dice poblano into 1/2-inch pieces. Mince cilantro.

• In a small bowl, combine tomato, minced onion, and juice from half the lime; season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add cauliflower rice and cook, stirring occasionally, until beginning to soften, 3-4 minutes. Add 1/4 cup water and cook 3-4 minutes more. Season generously with salt and pepper. Remove cauliflower rice from pan and cover until ready to serve; wipe out pan.

• Heat a large drizzle of oil in a medium pan over medium-high heat. (For 4 servings, use a large pan.) Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. • Transfer veggies to a plate. Use pan used for cauliflower rice.

• Add another drizzle of oil to same pan; increase heat to medium high. Add beef* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes. • Stir in Tex-Mex paste and 1/4 cup water (1⁄3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and beef is cooked through, 1-2 minutes more. Turn off heat.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and half the cilantro. Season with salt and pepper. • Divide rice between bowls and top with veggies, saucy beef, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges on the side.