Tex-Mex Pork Enchilada Bowls

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

Meanwhile, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper. In a separate small bowl, combine sour cream and ¼ tsp Southwest Spice (½ tsp for 4 servings; you’ll use more later). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. Add 2 TBSP water (4 TBSP for 4 servings), half the remaining Southwest Spice (you’ll use the rest in step 5), salt, and pepper. Cook until water has mostly evaporated and veggies are coated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Stir in Tex-Mex Paste and remaining Southwest Spice until combined. Add ¼ cup water (⅓ cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

Fluff rice with a fork; stir in lime zest and season with salt and pepper. Divide between bowls and top with pork mixture and veggies. Top with pepper jack, salsa, and crema. Serve with remaining lime wedges on the side.