Southwest Tilapia

Combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt in a small pot. Bring to a boil, then cover and reduce to a gentle simmer. Cook until rice is tender, 15-18 minutes. Turn off heat; keep covered until ready to serve.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add corn kernels and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-5 minutes. (TIP: If corn begins to pop, cover pan with a lid.) Turn off heat; transfer to a medium bowl. Wipe out pan.

Pat tilapia dry with paper towels; season all over with salt, pepper, and Southwest Spice. Heat a large drizzle of oil in pan used for corn over mediumhigh heat. Add tilapia and cook until browned and cooked through, 4-6 minutes per side.

Meanwhile, add tomatoes, half the cucumber (use all for 4 servings), and half the cilantro to bowl with corn; toss to combine. Add a squeeze of lime juice and season with salt and pepper. In a small bowl, combine sour cream and half the lime zest. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.