• Wash and dry produce. • Zest and quarter lime. Drain pineapple over a small bowl, reserving juice. Pat pineapple dry with paper towels.

• In a small pot, combine rice, 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.

• While rice cooks, dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Roughly chop cilantro. Halve, core, and thinly slice green pepper into strips. • In a second small bowl, combine tomato, minced onion, half the cilantro, and a big squeeze of lime juice to taste. Season with salt and pepper.

• Heat a large, dry pan over medium-high heat. Add pineapple; cook, stirring occasionally, until lightly charred, 3-5 minutes. Transfer to a plate. • Heat a drizzle of oil in same pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until charred and softened, 7-9 minutes. • Add half the Fajita Spice Blend (you’ll use the rest in the next step) and a splash of water; cook, stirring, until fragrant and water has evaporated, 1-2 minutes. Season with salt and pepper. Turn off heat; transfer to plate with pineapple. Wipe out pan. TIP: Tent with foil to keep warm.

• Heat a drizzle of oil in same pan over medium-high heat. Once pan is hot, add pork*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add chili powder, remaining Fajita Spice Blend, reserved pineapple juice, and a big pinch of salt. Cook, stirring, until pork is coated and sauce has reduced, 1-2 minutes. Remove from heat and stir in a big squeeze of lime juice. • In a third small bowl, combine sour cream and hot sauce to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Open package of chicken* and drain off any excess liquid. Swap in chicken (no need to break into pieces!) for pork.

• Fluff rice with a fork; stir in lime zest, remaining cilantro, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls; top with pork, pineapple and veggies, and pico de gallo. Sprinkle with Monterey Jack. Drizzle with spicy crema. Serve with remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165º.