Southwest Beef-Stuffed Zucchini Boats

• Heat a drizzle of olive oil in a medium pot over medium-high heat. Add ¾ of the onion; season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add rice and Southwest Spice Blend; stir to coat. • Stir in stock concentrate, 1 ¼ cups water (2 ¼ cups for 4 servings), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.

• While rice cooks, rub zucchini halves all over with a large drizzle of olive oil (two large drizzles for 4 servings); season with salt and pepper. Arrange, cut sides down, on a baking sheet. • Roast on top rack until browned and tender, 15-20 minutes.

• In a small bowl, combine tomato, half the cilantro, a squeeze of lime juice to taste, and as much remaining onion as you like. Season with salt and pepper. • In a separate small bowl, combine guacamole, lime zest, half the sour cream (save the rest for serving), and lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Once zucchini is tender, remove sheet from oven. Heat broiler to high. • Fluff rice with a fork and season with salt and pepper. TIP: For extra richness, stir in 1 TBSP butter (2 TBSP for 4 servings). • Carefully flip zucchini and stuff with as much rice as will fit (there'll be plenty left over; save for serving). Evenly top with pepper jack. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.