Turkey & Turmeric Rice Bake

While rice cooks, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lime.

Place beans in a large bowl and cover with plastic wrap. Microwave until warmed through, 1-2 minutes. Stir; keep covered until ready to use.

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and beef*. Cook, breaking up meat into pieces, until beef starts to brown, 2-3 minutes. (For 8 servings, cook beef in batches.) Carefully drain any excess grease.

Add garlic powder, half the Fajita Spice Blend, stock concentrates, and pepper; cook, stirring occasionally, until cooked through, 2-3 minutes more.

Turn off heat; transfer beef mixture to a second large bowl. Wipe out pan.

In pan used for beef, heat a large drizzle of oil over medium-high heat. Add onion, bell pepper, remaining Fajita Spice Blend, 1 tsp sugar (2 tsp for 8 servings), salt, and pepper. Cook, stirring occasionally, until veggies are slightly softened and fragrant, 2-3 minutes.

Add 2 TBSP butter and ¼ cup water (4 TBSP butter and ½ cup water for 8). Cook until butter has melted and water has mostly evaporated, 2-3 minutes more.

Turn off heat; stir in juice from half the lime.

Set broiler to high.

In an 8-by-8-inch baking dish (9-by-13-inch baking dish for 8 servings), layer beans, bell pepper mixture, rice, half the cheese, and beef. Sprinkle evenly with remaining cheese. Broil on top rack until cheese is browned and melted, 3-5 minutes.

Meanwhile, in a small bowl, combine sour cream, a pinch of lime zest, and juice from remaining lime. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.