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, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 TBSP (2 TBSP for 4 servings). Zest and quarter lime. Core, deseed, and dice green pepper into ½-inch pieces. Mince cilantro.

In a small bowl, combine tomato, minced onion, and a big squeeze of lime juice; season with salt.

Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes.

Transfer to a plate.

Heat a drizzle of oil in same pan over medium-high heat. Add pork* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes.

Stir in Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes more.

Fluff rice with a fork; stir in lime zest and half the cilantro. Season with salt and pepper. TIP: For extra richness, stir in 1 TBSP butter (2 TBSP for 4 servings).

Divide rice between bowls and top with veggies, saucy pork, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lime wedges on the side.