• 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 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 half the bell pepper; thinly slice remaining bell pepper into strips. 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. Dice tomato. Zest and quarter lime.

• Heat a drizzle of oil in a large pan over medium-high heat. Add diced 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 mostly evaporated, 30 seconds. • Turn off heat; transfer to a medium bowl. Wipe out pan.

• Heat a drizzle of oil in same pan over medium high-heat. Add diced onion and sliced bell pepper; 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.

• To bowl with mango mixture, add tomato, minced onion, juice from one lime (juice from 11/2 limes for 4 servings; add a bit more if desired), and a large drizzle of olive oil; 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, salsa, and guacamole in separate sections. Serve. Ground pork is fully cooked when internal temperature reaches 160°.