Adjust rack to top position and preheat broiler to high. Wash and dry all produce. In a small pot, combine rice, 3/4 cup water, and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, cover and reduce heat to low. Cook until tender, about 15 minutes. Meanwhile, halve, peel, and thinly slice onion. Halve, core, and deseed pepper, then dice. Dice tomato. Zest lime until you have 1 tsp; quarter lime.

Meanwhile, in a small bowl, combine sour cream, juice from 1 lime wedge, 1 TBSP water, and a pinch of salt. In another small bowl, combine tomato, 1/2 tsp lime zest, a drizzle of olive oil, a pinch of salt, and the juice from 1 lime wedge.

Heat 1 TBSP oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add sausage and cook, breaking up meat into pieces, about 1 minute. Add onion, pepper, and Southwest Spice. Cook, stirring, until lightly browned and sausage is cooked through, about 5 minutes more.

Add rice, stock concentrate, 1 TBSP butter, and 1/4 cup water to pan with sausage and veggies. Stir to thoroughly combine.

(TIP: If pan isn’t ovenproof, transfer mixture now to a baking dish.) Top sausage mixture with cheese and broil until cheese is bubbly, 2-3 minutes.

Top sausage mixture with crema and salsa. Drizzle with hot sauce if desired. Serve with any remaining lime wedges on the side for squeezing over.