Loaded Cantina Beef & Rice Bar

• Meanwhile, halve, core, and thinly slice green pepper into strips. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Drain pineapple; roughly chop.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add green pepper and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 3-4 minutes. • Stir in half the garlic powder and 1⁄4 cup water. Cook, stirring, until pepper is slightly softened and water evaporates, 2-3 minutes. • Turn off heat; transfer to a small serving bowl. Wipe out pan.

• Heat a drizzle of oil in pan used for green pepper over medium-high heat. Add beef*, scallion whites, Mexican Spice Blend, and remaining garlic powder. Cook, breaking up meat into pieces, until scallions are slightly softened, 1-2 minutes. Carefully drain any excess grease from pan. • Stir in tomato paste, stock concentrate, and 1⁄4 cup water (1⁄2 cup for 4 servings). Cook, stirring, until beef is cooked through, 3-4 minutes. Turn off heat. Stir in juice from half the lime.

• Stir 1 TBSP butter (2 TBSP for 4 servings) into rice until melted and combined; fluff with a fork.