In a small pot, combine rice, 1¼ cups water (2¼ 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, 15-20 minutes.

Once rice is cooked, fluff with a fork; stir in cream cheese, Monterey Jack, and 1 TBSP butter (2 TBSP for 4) until combined.

Keep covered off heat until ready to use in Step 4.

While rice cooks, wash and dry produce.

Dice tomato into ¼-inch pieces. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice green pepper into ½-inch pieces. 

In a small bowl, combine tomato, scallions, juice from half the lime, and a pinch of salt and pepper. Set aside.

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and a pinch of salt and pepper. Cook until lightly browned and softened, 2-3 minutes. 

Add turkey*, chili powder, garlic powder, stock concentrates, 2 TBSP water (4 TBSP for 4 servings), and a pinch of salt. Cook, breaking up meat into pieces, until turkey is browned and cooked through and mixture has thickened slightly, 4-6 minutes. TIP: If mixture seems too thick, add another splash of water. 

Taste and season with salt and pepper; turn off heat. Transfer to a plate to cool slightly. Wash out pan.

Once cheesy rice is done, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.

Lay tortillas on a clean work surface. Evenly divide cheesy rice in a line along the bottom third of each tortilla. Top rice evenly with turkey mixture and a thin layer of pico de gallo. TIP: You may have some rice and turkey left over—save it for serving!

Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.

Heat a drizzle of oil and ½ TBSP butter in pan used for turkey over medium heat. Add burritos, seam sides down, and cook until golden brown, 1-2 minutes per side. (For 4 servings, you may need to work in batches, adding another ½ TBSP butter between each batch.)

Halve burritos. 

Divide burritos between plates. Serve with remaining pico de gallo and remaining lime wedges on the side.