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.