• Adjust rack to top position and preheat oven to 425 degrees. • Heat a drizzle of oil in a small pot over medium heat. Stir in 1⁄4 tsp cumin (1⁄2 tsp for 4 servings); cook, stirring frequently, until fragrant, 30-60 seconds. (Be sure to measure the cumin—we sent more!) • Stir in rice, stock concentrate, 3⁄4 cup water (1 1⁄2 cups for 4), a big pinch of salt, and pepper. 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 use in Step 3.

• While rice cooks, in a medium bowl, gently combine beef*, panko, Mexican Spice Blend, 1 TBSP water (2 TBSP for 4 servings), salt, and pepper. • Form into two 1-inch-tall loaves (four loaves for 4). • Place meatloaves on a lightly oiled baking sheet. Roast on top rack for 15 minutes (you’ll top the meatloaves with cheese then).

• Once meatloaves have roasted 15 minutes, remove sheet from oven. Carefully top meatloaves with Mexican cheese blend; return to top rack and roast until cheese melts, 2-3 minutes. • Meanwhile, fluff rice with a fork. Stir in 1⁄2 TBSP butter (1 TBSP for 4 servings); taste and season with salt and pepper if desired.

• Divide rice, meatloaves, and guacamole between plates. Top rice with pico de gallo (draining first) and serve. Ground Beef is fully cooked when internal temperature reaches 160°.