• In a small pot, combine rice, 11/4 cups water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Halve, core, and finely dice bell pepper. Drain mango, reserving juice. Halve, peel, and finely dice onion. Mince some of the diced onion until you have 2 TBSP (4 TBSP for 4 servings); set aside for step 5. Zest and quarter lime.

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Add mango and cook, stirring occasionally, until lightly charred, 1-2 minutes more. • Add 1/4 cup water and 1/2 tsp sugar (1 tsp for 4 servings); cook until liquid has reduced and mostly evaporated, 30 seconds. • Turn off heat; transfer mango mixture to a medium bowl. Wipe out pan.

• Heat a drizzle of oil in same pan over medium high-heat. Add diced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 3-4 minutes. • Add pork*, Mexican Spice Blend, salt (we used 1/2 tsp; 1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in reserved mango juice and cook until thickened, 30 seconds. Remove from heat. Taste and season with salt and pepper. Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels. Swap in shrimp or chicken for pork; cook, stirring occasionally, until cooked through, 3-4 minutes for shrimp or 4-6 minutes for chicken. Cook through the rest of this step as instructed.

• Add minced onion, juice from one lime (juice from 11/2 limes for 4 servings; taste and add more if desired), and a large drizzle of olive oil to bowl with the mango mixture; stir to combine. Taste and season generously with salt and pepper.

• Fluff rice with a fork; stir in lime zest. Season with salt and pepper. • Divide rice between bowls. Top with pork, relish, and guacamole in separate sections. Serve.