In a small pot, combine rice, stock concentrate, 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, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, wash and dry produce.

Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Halve, core, and thinly slice bell pepper into strips. Trim stems from mushrooms; thinly slice into strips. Zest and quarter lime. Dice tomato into ¼-inch pieces.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion wedges, bell pepper, and mushrooms. Season with Fajita Spice Blend, a big pinch of salt, and pepper. Cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. (For 4 servings, work in batches.)

Turn off heat; stir in a squeeze of lime juice (big squeeze for 4). TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

While veggies cook, in a small bowl, combine tomato, minced onion, juice from two lime wedges (four wedges for 4), a pinch of salt, and pepper.  

When rice is almost done, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. 

Place queso in a separate small microwave-safe bowl. Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes. Carefully uncover (steam may release!), stir.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and as much lime zest as you like. 

Transfer fajita veggies to a serving platter. Serve family style with rice, tortillas, queso, pico de gallo, sour cream, and any remaining lime wedges so everyone can build their own fajitas. (Don’t forget to serve with any extra items you may have ordered to build out your meal!)