In a small pot, combine rice, 3/4 cup water, 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. • 4 SERVINGS: Use 11/2 cups water.

While rice cooks, wash and dry all produce. Finely dice tomato. Halve, peel, and cut onion into 1/2-inch-thick wedges; mince one wedge until you have 1 TBSP. Zest and quarter lime. Core, deseed, and dice poblano into 1/2-inch pieces. Mince cilantro. Pat diced steak* dry with paper towels. • 4 SERVINGS: Mince a few onion wedges until you have 2 TBSP.

• 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 large drizzle of oil in a medium pan over medium-high heat. Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. Transfer veggies to a plate. • 4 SERVINGS: Use a large pan.

• Add another drizzle of oil to same pan; increase heat to high. Add steak and a big pinch of salt. Cook, stirring occasionally, for 2 minutes. • Stir in Tex-Mex paste and 1/4 cup water until combined. Bring to a simmer and cook until mixture is saucy and steak is cooked through, 1-2 minutes more. Turn off heat. • 4 SERVINGS: Use 1/3 cup water.

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