• Wash and dry produce. • Halve, peel, and dice onion. Drain and rinse beans. Drain and rinse corn; dry thoroughly with paper towels, removing as much moisture as possible.

• Melt 2 TBSP butter in a medium pot over medium-high heat. Add onion and cook until softened, 4-5 minutes. • Stir in rice, beans, stock concentrate, and half the Southwest Spice (you’ll use the rest later). • Stir in 3/4 cup water (11/2 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.

• Heat a large, dry, preferably nonstick, pan over high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Season with salt and pepper. **Transfer charred corn to a plate. Rinse shrimp under cold water and pat dry with paper towels. Heat a drizzle of oil in same pan over medium-high heat. Add shrimp and season with salt and pepper; cook until opaque and cooked through, 2-3 minutes. **

• While corn cooks, dice tomato. Finely chop cilantro. Zest and quarter lime. • In a medium bowl, combine charred corn, tomato, half the cilantro, remaining Southwest Spice, a pinch of lime zest, a large drizzle of olive oil, and a squeeze of lime juice to taste. Season with plenty of salt and pepper.

• In a small bowl, combine sour cream and as much remaining lime zest and juice as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Fluff rice mixture with a fork; season with salt and pepper. Divide between bowls and top with salsa, Monterey Jack, and remaining cilantro. Drizzle with lime crema and as much hot sauce as you like. • Serve with tortilla chips for dipping and any remaining lime wedges on the side. Top bowls with shrimp