• Adjust rack to middle position and preheat oven to 425 degrees. • In a medium pot (large pot for 8 servings), combine rice, 11⁄2 cups water (21⁄2 cups for 8), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 18-20 minutes. • Keep covered off heat until ready to use in Step 6.

• While rice cooks, wash and dry produce. • Halve, deseed, and thinly slice bell pepper crosswise into strips. Trim and thinly slice scallions, separating whites from greens. Zest one lime and quarter both (zest two limes and quarter all for 8 servings). • In a small bowl, combine Tex-Mex paste, 1⁄4 cup water, and 1 TBSP sugar (1⁄2 cup water and 2 TBSP sugar for 8).

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, stirring, until softened and slightly browned, 2 minutes. • Add pork*, scallion whites, and Fajita Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until cooked through, 5-7 minutes.

• Meanwhile, drain beans (no need to rinse!). • Reduce heat under pan to medium low. Add beans and Tex-Mex sauce to pan. Stir to combine. Cover and cook until liquid has slightly thickened, 2-3 minutes. Season with salt and pepper. (For 8 servings, you may need to cook pork and beans in batches.)

• Transfer pork and beans to an 8-by-8- inch baking dish (9-by-13-inch baking dish for 8 servings). • Sprinkle with cheddar and Mexican cheese blend. Bake, uncovered, on middle rack until cheese is melted and bubbly, 3-5 minutes.

• Meanwhile, wrap tortillas in damp paper towels. Microwave until warm and pliable, 30-60 seconds. • Fluff rice with a fork; stir in lime zest and juice from four lime wedges (eight wedges for 8 servings). Taste and season with salt and additional lime juice if desired. • Sprinkle cheesy pork and black bean bake with scallion greens. Serve family style with lime rice, tortillas, sour cream, and remaining lime wedges on the side. Ground Pork is fully cooked when internal temperature reaches 160°.