Cuban-Style Beef Picadillo Rice Bowls

While rice cooks, halve, peel, and finely dice onion. Core, deseed, and dice bell pepper into ¼-inch pieces. Roughly chop olives. Roughly chop cilantro. Quarter lime.

Gently prick each tortilla in a few places with a fork, then cut into six triangles for a total of 36 pieces (72 pieces for 4 servings).

Toss tortillas on a baking sheet with a large drizzle of oil, salt, and pepper. Arrange in an even layer. (It’s OK if there is some overlap!) Bake on top rack until lightly golden brown, 8-10 minutes. (For 4, divide between two baking sheets; bake on top and middle racks, swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, a big pinch of salt, and pepper. Cook, stirring occasionally, until veggies are slightly tender, 4-6 minutes.

Add beef*, Fajita Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes more. TIP: For extra heat, add some chili flakes from your pantry if you have some on hand.

Add tomato paste to pan with beef and veggies; cook, stirring, until slightly darkened in color, 1-2 minutes.

Add olives, raisins, stock concentrate, and 1 cup water (2 cups for 4 servings). Cook, stirring and scraping up any browned bits from bottom of pan, until sauce has slightly thickened, 2-3 minutes.

Remove from heat; stir in half the cilantro and juice from half the lime. Taste and season with salt and pepper.