• In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), 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.

• While rice cooks, wash and dry produce. • Zest and quarter lime. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper into strips. • In a small bowl, combine sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a large drizzle of oil in large pan over medium-high heat. Add turkey*, onion, green pepper, and Mexican Spice Blend. Season with salt and pepper. Cook, breaking up meat into pieces, until veggies are browned and turkey is cooked through, 4-6 minutes. • Add Tex-Mex paste, 1⁄4 cup water, and juice from two lime wedges (1⁄2 cup water and juice from four wedges for 4 servings); stir to combine. TIP: If turkey mixture seems too thick, add another splash of water.

• Fluff rice with a fork. • Divide rice between shallow bowls. Top with turkey and fajita veggies. Sprinkle with Monterey Jack and drizzle with lime crema. Serve with remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.