• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between bowls. Top with kale, pickled cabbage (draining first), and chickpeas in separate sections. Drain and sprinkle raisins (roughly chopping first if desired) over top. Drizzle with dressing and serve. Pat steak dry with paper towels and season generously all over with salt and pepper.

• 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: Cover pan if corn begins to pop.) Season with salt and pepper.

• 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. Wipe out pan used for corn. Heat a drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest for at least 5 minutes.

• 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. **Thinly slice steak against the grain; serve atop bowls. **